Oh man guys… here we go, your new favorite quiche! Quiche crusts are usually filled with a whole lot of butter & whole lot of heavy ingredients. That is where I take you to the idea of this yum-a-licious idea of making a sliced potato crust instead! It is packed with delicious seasoning & olive oil, lightening our beloved quiche up without lightening up the flavor. Also it is perfect for my gluten free or gluten sensitive friends who normally have to go crustless or quiche-less– EEK don’t want that! This Gluten Free Farmers Market Quiche is going to be your go to!
This idea dawned on me when I had a whole lot of potatoes in the pantry & NO flour when it was the start of the pandemic last year. So I thought why not? LOW & BEHOLD… guys you will not want to go back. This will be a recipe you will keep making time & time again, because it is just that good & loved by everyone!
When is the best time to make this Gluten Free Farmers Market Quiche?
This quiche is perfect for dinner, but can also be wonderful for lunches throughout the week. Heck, you could even have it for brunch! One of my favorite things about quiche is it can be disguised as all the above! It would also be wonderful for an Easter get together or get together during this Spring or Summer. So grab a slice & pair it with some of the other recipes below to complete your meal or for brunch style get together!
Apple Gorgonzola Salad with Honey Shallot Dressing
Simple French Toast Strudel Muffins
The Best Tomato Basil Soup
Cinnamon Caramel Vegan French Toast Sticks
How to make the Potato Crust for this delicious Gluten Free Farmers Market Quiche
Ingredients:
- Russet potato
- 2 tbsp olive oil
- 1 1/4 tsp dried basil
- 1 1/4 tsp salt
- Onion powder
- Garlic powder
- Pepper
Directions:
1. In a 9 inch pie pan grease & set aside. Then take your russet potatoes, scrub clean– then with a Mandoline slice the potatoes about 1/8 inch thick. (Use knife if you don’t have a mandoline just try to make the most uniform slices as possible, as seen above)
2. In a large bowl rinse the potato slices, drain & then with a towel squeeze the excess liquid out. Once the potatoes are dry, transfer to a dry bowl & add in the 2 olive oil, toss until evenly coated. Then sprinkle the basil, salt, pepper, onion powder & garlic powder, toss again until evenly coated.
3. Place along the base as seen in picture, layering it like seen to make sure that spaces are evenly covered. Making sure you layer up the sides of the pie pan as well. Potatoes will shrink a bit when in oven, so make sure you overlap well. It is okay if when it cools there are some gaps, just do the best you can.
4. Place in oven at 375 degrees for 20 minutes, then take out to let cool for 5 minutes before filling with the delicious filling
How do I make the PERFECT Filling?
Ingredients:
- 6 large eggs
- 1/3 cup milk
- 2 tbsp mayonaise
- 1 cup chopped fresh asparagus 2 inch pieces ( about 4-5 stalks)
- 10 baby Bella mushrooms sliced
- 2 large leeks ( whites chopped into ringlets, discard the green stalks)
- 3 cloves garlic minced
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp dried basil
- 1 tsp paprika
- 1/2 tsp pepper
- 1 large lemon juiced ( about 1/4 cup)
- Zest of 1 large lemon
- 1 1/2 cup shredded cheese of choice
- ** Reserve 5 asparagus stalks & 5 tomato slices for the top of the quiche
Directions:
1. In a large frying pan add in 2 tbsp of olive oil & 3 garlic cloves minced, let sauté for 1 minute on medium heat then add in the leek ringlets, let sauté for another 2 minutes. Add in the chopped asparagus & sliced mushrooms. Mix into the leeks & garlic mixture.
2. Sprinkle 1 tsp salt, 1/2 tsp dried basil, 1/2 tsp paprika & 1/4 tsp pepper. Let the vegetable mixture cook down for 5 minutes. Then add in the zest of the lemon, turn down the heat to low & let it cook down for 2 more minutes. Pour the mixture into a large bowl to cool for 5 minutes. That way it is not hot when adding into your egg mixture.
3. In a large bowl whisk together eggs, milk, mayo, lemon juice, 1 tsp salt, 1/2 tsp dried basil, 1/2 tsp paprika, & 1/4 tsp pepper. Then fold in the cheese. After the mushroom asparagus mixture has cooled, fold into the egg mixture. Then pour onto your cooled potato crust. Bake at 375 for 40-45 minutes. It is done when your knife comes out clean when you check the middle– it should give a slight jiggle still to ensure it hasn’t over cooked. At minute 20, add in the asparagus & tomato slices you reserved in a pinwheel design like shown & sprinkle a little bit more shredded cheese.
4. Let cool 5-10 minutes before digging in! Then enjoy with one of the many yummy sides mentioned above.
Why do you want to soak the potato slices in water?
This is a very important step to making this Gluten Free Farmers Market Quiche successful! We are pre baking our potato quiche crust before we add the filling so that it can hold together with our filling on top. In order to do so we need to extract excess starch from our sliced potatoes in order to have them crisp up a bit before baking with filling. When you soak potatoes in water it will draw out that excess starch and give you a better crispy consistency when frying or roasting!
Can you use sweet potatoes instead of regular potatoes?
I have not tried sweet potatoes, but that makes me very excited! I must try that next time!!
Are you able to make this recipe Dairy Free as well?
I have not made is Dairy Free before, but I am sure you can use mayo of choice and cheese of choice that you feel would work best!
What if I do not like mushrooms or asparagus, can I use other vegetable combinations?
Absolutely! I think that delicious veggie combinations would go great with this like corn, zucchini, spinach etc! Please let me know what variety you try!
The tops of my potato slices burnt on the quiche, is there a way to prevent that?
Yes! Every oven is different, if you notice the tops of your potato crust getting way too brown, cover the quiche lightly with aluminum foil
Gluten Free Farmers Market Quiche
Equipment
- 9 in pie pan
Ingredients
Potato Crust
- 1 Large Russet potato
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 2 tbsp olive oil
Quiche Filling
- 6 large eggs
- 1/3 cup milk
- 2 tbsp mayonaise
- 1 cup chopped fresh asparagus 2 inch pieces
- 10 baby Bella mushrooms sliced
- 2 large leeks whites chopped into ringlets, discard the green stalks
- 3 cloves garlic minced
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp dried basil
- 1 tsp paprika
- 1/2 tsp pepper
- 1 large lemon juiced & zested ( zest the lemon before you juice it)
- 1 1/2 cup shredded cheese of choice plus a little more to sprinkle on top
- ** Reserve 5 asparagus stalks & 5 tomato slices for the top of the quiche
Instructions
Potato Crust
- In a 9inch pie pan grease & set aside. Then take your russet potatoes, scrub clean– then with a Mandoline slice the potatoes about 1/8 inch thick. (Use knife if you don’t have a mandoline just try to make the most uniform slices as possible, as seen above)
- In a large bowl rinse the potato slices, drain & then with a towel squeeze the excess liquid out. Once the potatoes are dry, transfer to a dry bowl & add in the 2 olive oil, toss until evenly coated. Then sprinkle the basil, salt, pepper, onion powder & garlic powder, toss again until evenly coated.
- Place along the base as seen in picture, layering it like seen below helps to make sure that spaces are evenly covered. Potatoes will shrink a bit when in oven, so make sure you overlap well. It is okay if when it cools there are some gaps, just do the best you can. Cut slices if you need to to fit up the sides as well.
- Place in oven at 375 degrees for 20 minutes, then take out to let cool for 5 minutes before filling with the delicious filling below!
Quiche Filling & Once Potato Crust is Done
- In a large frying pan add in 2 tbsp of olive oil & 3 garlic cloves minced, let sauté for 1 minute on medium heat then add in the leek ringlets, let sauté for another 2 minutes. Add in the chopped asparagus & sliced mushrooms. Mix into the leeks & garlic mixture.
- Sprinkle 1 tsp salt, 1/2 tsp dried basil, 1/2 tsp paprika & 1/4 tsp pepper. Let the vegetable mixture cook down for 5 minutes. Then add in the zest of the lemon, turn down the heat to low & let it cook down for 2 more minutes. Pour the mixture into a large bowl to cool for 5 minutes. That way it is not hot when adding into your egg mixture.
- In a large bowl whisk together eggs, milk, mayo, lemon juice, 1 tsp salt, 1/2 tsp dried basil, 1/2 tsp paprika, & 1/4 tsp pepper. Then fold in the cheese. After the mushroom asparagus mixture has cooled, fold into the egg mixture. Then pour onto your cooled potato crust. Bake at 375 for 40-45 minutes. It is done when your knife comes out clean when you check the middle– it should give a slight jiggle still to ensure it hasn’t over cooked. At 20 minutes, add in the asparagus & tomato slices you reserved in a pinwheel design like shown & sprinkle a little bit more shredded cheese.
- Let cool 5-10 minutes before digging in! Then enjoy with one of the many yummy sides mentioned above!
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