Potato-Crusted Quiche
ADDITIONAL CONTRIBUTORS Maggie Oliver

By Maggie Oliver

Photos by Maggie Oliver.

There are a few reasons why I love quiche. First, it’s super versatile, most recipes can be changed a little (or a lot) and still work out really well. Second, depending on your ingredients, it’s also pretty cheap to make while still tasting good and having interesting flavors.

Since my boyfriend is allergic to wheat, most things I make are gluten-free; for this recipe, I used gluten-free flour instead of regular, all-purpose flour. I also substituted the fillings for ingredients I preferred over the original recipe and swapped out the half-and-half for almond milk. Feel free to substitute as you prefer, once you have the basics of quiche down, it’s easy to change up.

This recipe is a loose adaptation from Taste Of Home.


What you’ll need:
Butter or cooking spray, to grease the pans
3-4 potatoes, grated
1 whole onion, chopped, and divided
1 cup flour
Salt and pepper, to taste
4-5 eggs, beaten, divided
1/2 cup almond milk
1/2 lb chorizo, cooked
1/2 green bell pepper, chopped
3 slices Swiss cheese
4 thin slices tomato

Directions for the crust:
Preheat oven to 400. Combine shredded potatoes with half the chopped onion, flour, and one egg. Salt and pepper the mixture to taste. Press the mixture into a well-greased pie pan forming the crust.

Bake for 20 minutes. After 20 minutes, remove the crust from the oven and reduce heat to 350.

Directions for the filling:
While the crust is baking, prepare the filling ingredients. If the chorizo is encased, remove the casing and saute until cooked. Remove from pan and place on a plate lined with a paper towel to soak up extra grease.

Next, saute the remaining onion and pepper over medium heat. Salt and pepper the vegetables to taste. They are done when onions are translucent and peppers are soft but not soggy.

Whisk together the remaining eggs and add almond milk. Pour half the egg mixture into the crust and then add onions, peppers, and chorizo. Lay cheese slices on top and pour remaining egg mixture on top. Finish with tomato slices. Bake for 30-40 minutes, quiche is done when a knife inserted near the center comes out clean.

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