Gluten-free Quiche with a crust? Why, yes! Yes, it is! The crust of this quiche is made with potatoes. Crispy, golden brown, grated potatoes. The crust is baked first and you can add whatever you like, but this recipe version has portobello mushrooms, green tomatoes and roasted red peppers. It is marvelous. It is easy. It is delicious. It’s completely adaptable for whatever filling you like! It is gluten-free! It’s Meatless Monday.
First, any of you who know him are not allowed to breathe a word of this to Mr. Saucy. He is the sweetest guy, but the man cannot keep a secret to save his life! He doesn’t mean to divulge secrets; he just forgets. So, you’re forewarned…don’t tell him anything you don’t want other people to know….and don’t mention this post to him. Got it? *wink*
Recently I was contacted by a friend (and customer from our shop) who is planning a wedding for next spring. The wedding is not yet public knowledge, so she didn’t want me to mention it (hence the secret from Mr. Saucy). She asked me if I would be willing to help her with wedding food. There’s going to be a family style dinner the night before and then, at my suggestion, a brunch wedding reception the next day.
Brunch wedding receptions are just the greatest, in my opinion. The food options are just limitless, they can be elegant but simple, you can have something for everyone and when you’re on a budget it doesn’t break the bank to serve Mimosas and Bloody Marys.
So, even though the wedding isn’t until the spring, my brain has been in overdrive thinking of various things I can offer the couple to choose for their menu. Usually when I’m seeking inspiration for something to cook, I walk the aisles of the grocery store. Normally something I see will spark an idea. Fortunately, my local grocery is used to seeing me seemingly mindlessly wandering the aisles, and haven’t called for the straight-jacket crew to come pick me up. Yet.
Anyway, I was on one of my wandering expeditions pondering this wedding brunch. I’ll be doing Eggs Benedict, but I wanted another option for anyone who doesn’t like a runny egg. While they are perfectly fine, most breakfast casseroles aren’t very elegant looking, so I was considering quiche. I wasn’t that enamoured of the quiche idea either really. Then, I was in the dairy aisle and I spied a bag of shredded potatoes for hash browns. Inspiration hit! I could do a hash brown-esque crust for a quiche! It would be different and beautiful; a gluten-free option, and aren’t I clever!
Perhaps…except everything culinarily has been done before; I should know that. And if it hasn’t, there’s probably a reason for it. So, of course, I found when I returned home that, indeed, it had been done before. That was fine with me, I was just happy to have thought of it…and I was assured it would work.
And it did! In a very, very delightful way! This potato crust is so wonderful with quiche, I may very well never make a dough crust for them again. And in case you’re wondering, I did use those packaged fresh shredded potatoes (not frozen) to make this crust. I may shred potatoes if I do this for the wedding brunch, but using that shortcut makes this a really great addition to a weeknight menu lineup.
Like I said, I filled this one with portobello mushrooms, green tomatoes and roasted red peppers, but you could use your favourite fillings. I chose those fillings for their colour, flavour and to make this a hearty, meatless option. It was delicious!
Bonus: Leftovers refrigerate really well, and reheat beautifully in either a conventional oven, or toaster oven (to re-crisp the potatoes).
I hope you’ll try it!
p.s.: Remember, mum’s the word for Mr. Saucy! *wink*
- FOR THE CRUST:
- 3½ cups shredded potatoes
- ½ cup onion, grated, shredded or sliced thinly, drained or patted dry of moisture
- ¼ cup rice flour (this to make it gluten-free, but also for the crunch that rice flour gives - you can substitute all-purpose flour if you wish)
- 1 teaspoon salt
- 1 teaspoon oregano
- FOR THE FILLING:
- 4 ounces portobello mushrooms, sliced
- ½ cup green tomato, diced and patted dry with a paper towel
- ⅓ cup roasted red pepper, sliced (I roasted my own, but jarred would work fine if you blotted them dry with a paper towel.)
- ⅓ cup green onion, diced
- ½ teaspoon oregano
- salt and ground black pepper, to taste
- ¼ cup Parmesan cheese, grated
- 5 large eggs
- ½ cup milk (I used half & half)
- ¼ teaspoon garlic powder
- ¼ teaspoon dry mustard (I used Colman's brand)
- FOR THE CRUST:
- Preheat oven to 450°F.
- Grease a 9- or 10-inch deep-dish pie pan (I used a 9" tart pan to be able to remove it, but this was a real bear to clean afterward. If you use a 10" pan, increase your eggs to 6.)
- Place the potatoes, onion, rice flour, salt and oregano into a bowl and stir to combine well.
- Press the potato mixture into your greased pan, covering the bottom and up the sides to form the crust.
- Bake in the preheated oven for 25 minutes.
- After 25 minutes, remove from oven, brush with vegetable oil and return to the oven for another 15 minutes or until the edges are golden brown and the bottom has begun to brown slightly.
- FOR THE FILLING:
- Turn the oven temperature down to 350°F.
- Place the mushrooms, green tomato, roasted red pepper, green onion, oregano, salt and pepper into a bowl and stir to combine (or whatever filling ingredients you prefer).
- Turn these ingredients out into the baked crust.
- Sprinkle the top of the vegetables with the Parmesan cheese.
- Using the same bowl as you did for the vegetables, now empty, add the eggs, milk, garlic powder and dry mustard, whisk together.
- Pour the egg mixture over the vegetables in the crust slowly.
- Return the pan to the oven and bake for another 25-30 minutes, or until the center is set.
- Remove from the oven and cool for about 10 minutes prior to slicing and serving.