Quiche Lorraine (Potato Crust)

This Gluten free Potato Crust Quiche Lorraine is a lightened up version of the classic recipe. Almond milk is used instead of heavy cream and sliced potatoes are used instead of a butter crust. It makes for a delicious breakfast, lunch or dinner.

1 lb yellow potatoes, sliced about ¼" thick
5 slices bacon
1 cup onions, diced
1 shallot, diced
1½ Tbsp. fresh parsley, chopped
6 eggs
1 cup almond milk
½ tsp. sea salt
½ tsp. black pepper, freshly ground
1 pinch ground nutmeg
1 cup Gruyère or Swiss cheese, freshly shredded

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6). Grease an 11" round pie dish.

Lay the sliced potatoes along the bottom of the pie dish, slightly overlapping them in a circular pattern. Use smaller pieces or cut the slices in half, to cover the upper crust area of the pie dish (for reference, look at photos in this post as an example). Brush or spray olive onto the potato slices.

Bake the potato crust for 20 minutes. After 20 minutes, set the potato crust aside and reduce the oven temperature to 350°F (180°C/160°C fan, Gas Mark 4).

While the crust is cooking, start cooking the bacon in a pan over medium to medium high heat. Cook until the bacon has become crispy. Remove the bacon from the pan and lay on a paper-towel lined plate to soak up some of the fat. Once the bacon has cooled, cut it up into pieces.

Keep about 1-2 Tbsp. of the bacon fat/grease from the pan to cook the onions and shallots in. Add the diced onion and shallots to the pan and cook for 3-5 minutes over medium heat, stirring every so often, until tender. Turn the heat off and stir in the fresh parsley.

In a large bowl, add the eggs, almond milk, salt, pepper and nutmeg. Whisk well. Then, mix in in the bacon pieces and the cooked onions and shallots. Fold in the Gruyère cheese.

Pour the egg mixture into the pie dish with the pre-cooked potato crust. Make sure the egg mixture is evenly in the pie dish.

Bake for 30-35 minutes, until the quiche’s top is golden and a knife comes out clean when you stab the center of the quiche with it.

Cook's Notes:

• Instead of yellow potatoes, you can use sweet potatoes.
• Instead of almond milk, you can use regular milk or any type of milk you choose.
• Instead of using both onions and shallots, you can use all onion or all shallot.

Nutritional Information:
Serving: 1sliceCalories: 200kcalCarbohydrates: 13gProtein: 11.9gFat: 10.8gPotassium: 381mgFiber: 2.1gVitamin A: 490IUVitamin C: 19.7mgCalcium: 264mgIron: 1.2mg