"Easy to make, great for groups gluten free quiche"
Bacon, Broccoli and Cheddar Quiche with a Crispy Potato Crust
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 15mins
Cook time: 52mins
Serves or Makes: 4
Recipe Card
ingredients
Crispy Potato Crust
- 1/2 shredded frozen potatoes
- 1 ea beaten egg
- 2 tbsp rice flour
- 1/2 tsp salt
Method
Crispy Potato Crust
Step 1
Defrost half 1/2 lb frozen potato in microwave.
Step 2
In small bowl, mix potato, 1 egg, 2 tbsp rice flour, 1/2 tsp salt.
Step 3
Butter bottom of 8 inch round pie pan (to prevent sticking) and use potato mixture to shape crust pressing potato into the bottom of the pan
Step 4
Cook at 375 for 25 minutes (or until potato holds its shape) than allow to rest
ingredients
Egg Mixture
- 1 ea Broccoli
- 1/3 cup shredded cheddar
- 5 slices cooked bacon
- 6 ea eggs
- 4 tablespoons galbani whole milk ricotta cheese
- 1/2 each chopped and cooked red onion
Egg Mixture
Step 1
Chop florets of broccoli into small pieces, discarding stems
Step 2
In a mixing bowl whisk mix 6 eggs and ricotta until smooth
Step 3
Add shredded cheddar cheese, cooked onion, broccoli and bacon and season with salt black pepper to your personal taste
Step 4
Add broccoli/egg mixture to potato crust in pie pan, cover with aluminum foil, cook in oven at 350 for 15 minutes
Step 5
Remove foil, cook for another 12 minutes until top is golden and looks done. Allow to cool/rest for 15 minutes and ready to serve