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Potato Crust Quiche (gluten free recipe)

This gluten free quiche is made with a smashed potato crust and filled with a bacon, ground meat and cheese filling. With a few ingredients you can bake this dish with little effort and it is so delicious!
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Prep Time 20 minutes
Cook Time 35 minutes
Course Appetizer, Breakfast, Brunch, High Tea, Lunch, Main Course, Packed Lunch, Starter, Week night meals
Cuisine French, German
Servings 8 people

Equipment

  • 10 inch sauté pan
  • Mixing bowl
  • Stock pot
  • Rubber spatula

Ingredients
  

For the crust -

  • 700 g baby potatoes washed
  • 1 tbsp salt for boiling the potatoes

For the filling -

  • 5 slices bacon
  • 250 g ground beef
  • 1 yellow onion finely chopped
  • 1 garlic clove minced
  • 1 tsp dried oregano
  • 150 g shredded cheese mixture of mozzarella, cheddar, parmesan
  • 250 ml heavy cream
  • 125 ml milk
  • 5 eggs
  • 1/4 tsp salt
  • 1/2 tsp crushed black pepper
  • 1 tsp dried oregano

Garnish -

  • Fresh parsley chopped
  • Parmesan cheese grated

Instructions
 

  • In stock pot add water, salt and the potatoes. Boil them until tender and a you can poke a knife into them easily. Drain the water out and set the potatoes aside.
  • In a sauté pan add the chopped bacon and switch on the heat to low. Cook the bacon until crispy - around 4-5 minutes. Remove the bacon and set aside.
  • In the same pan with the fat fry the ground meat, onions, garlic until cooked through and remove from the pan. Around 5 mins. Preheat the oven to 180℃.
  • Add a layer of the cooked potatoes and using the back of a glass, smash them down to make a flat layer, add more potatoes to create the crust on the sides as well. Season with pepper and set aside.
  • In a large mixing bowl, whisk the eggs, milk, cream until combined. Add the cheese, bacon, ground meat, seasoning and whisk until combined.
  • Pour into the potato crust and carefully transfer to the oven. Bake for 30-35 minutes or until the top is golden and the quiche has set, when you shake the tin there should be a small jiggle.
  • Allow it to cool a little before slicing and serving.

Notes

  • Do not over bake this as the custard could split in the oven.
  • Make sure the potatoes are boiled until soft or else you will not be able to smash them into the sauté pan.
  • I've served this quiche with a simple green salad.