With Mother’s Day being right around the corner, I wanted to share a recipe that you could make your Mom for breakfast or brunch (quite honestly, it works well for supper too). Instead of traditional pastry, this naturally gluten-free quiche uses shredded potatoes for the crust.
Broccoli and Cheese Quiche in a Potato Crust
Yields One 10-inch pie plate
- 3 cups shredded potatoes sprinkled with 1 tsp of salt
- 1/4 cup shredded Parmesan cheese
- 1/2 tsp ground pepper
- 1/2 tsp salt
- 1 Tbsp melted butter
- Preheat oven to 425 degrees F and grease a 10-inch pie plate. Set aside.
- Let the shredded potatoes, sprinkled with salt, sit for 10 minutes before squeezing in a clean tea towel to remove all of the liquid (or, you can use frozen hash browns, defrost & squeeze all the water out). In a large bowl, stir together the dried potatoes, Parmesan cheese, salt, pepper and melted butter.
- Press mixture into the bottom and up the sides of the greased pie plate. Try to make the layer of potatoes even, making sure there are no holes in the crust.
- Bake in the preheated oven for 20 minutes, or until the potatoes begin to brown. Remove from oven and let sit for 5 minutes before adding the quiche mixture.
- Turn oven temperature down to 350 degrees F.
- 1 Tbsp butter
- 1/2 small onion, diced
- 2 cloves of garlic, minced
- 2 cups of diced broccoli florets
- 1/2 large red bell pepper, diced
- 5 large eggs
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp ground pepper
- In a large frying pan, over medium heat, saute the onion, garlic, broccoli and pepper in the butter until the onion is transparent and the broccoli is bright green, about 5-8 minutes. Remove from heat.
- In a large mixing bowl, whisk together the eggs, milk, cheese, salt and pepper.
- Spread broccoli mixture over the potato crust, so there is an even layer of vegetables.
- Pour the egg mixture over the broccoli mixture, being sure that everything is distributed evenly throughout the quiche.
- Bake in 350 degree F oven for 30 minutes, or until golden brown on top and egg mixture is set. Allow to sit for 10 minutes before cutting.
- This quiche can be served hot or cold. It can be made the day before, covered with foil, and just reheated in a 300 degree F oven for 15 minutes.
- If you are not a fan of broccoli, feel free to use a well drained package of frozen, chopped spinach in its place.
Jeanine Friesen is a recipe developer and freelance food writer from Manitoba, Canada. Her blog, The Baking Beauties, is a collection of gluten-free recipes that have helped her sustain a normal life after the diagnosis of Celiac disease. Jeanine truly believes that no one should have to go without, and has done what she can to help others fill the void that the gluten-free diet can cause.