Potato Crusted Bacon Cheddar Quiche
Serving size 8 slices
Prep 20 mins
Cook 45 mins
Total Time: 65 mins
Gluten/Grain Free
Lactose Free
Who says you have to give up quiche on a grain free diet? A delicious breakfast quiche with a yummy potato crust.”
INGREDIENTS
QUICHE CRUST
- 2 large potatoes
- 1 Tbsp olive oil
- dash salt and pepper
QUICHE FILLING
- 6 large eggs
- 1 cup coconut milk (or heavy cream if you want the dairy)
- ¼ teaspoon. salt
- 1/2 pound bacon slices cooked
- 1 cup shredded cheddar cheese
- 1 Tbsp tapioca flour
DIRECTIONS
1. Preheat oven 450 deg. Coat a 9-inch pie plate with olive oil. Shred potatoes and soak in a bowl of water for 5 minutes.
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2. Pour off water and drain potatoes on paper towels. Toss with olive oil and a dash of salt and pepper add to pie plate. Press potatoes on the bottom and up the sides of the pie plate.
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3. Cook in oven for 20 minutes, until golden brown.
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4. Reduce oven temp to 350 deg. Blend eggs, milk, and salt in a bowl. Add bacon. Mix tapioca flour into shredded cheese and then mix into egg mixture. Add egg mixture to a cooked crust.
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5.Cook at 350 for 45 mins. Until middle of quiche is firm. We like to sprinkle garlic salt on top when serving.
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Chef Notes:
*Add sausage or ham in place of bacon.
What Sprouted Roots fans are saying about this recipe
“Made this tonight. Delicious! My son licked his plate clean.Literally”.
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Gluten Free 
Egg Free 
Lactose Free 
Vegetarian *Dairy Free
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Meet Laurel
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Quiche also appears to become a staple within our weekly dinner selections. They truly are easy, economical and certainly will choose any taste you would like with all the components you’ll add.Thanks for sharing this amazing recipe with us.