Quiche with Ontario Potato Crust, Gluten Free

"Real men don't eat quiche." Bruce Feirstein

Pish posh, Bruce!! Quiche is for everyone! Geez! That's right followers, you guessed it... Today we are talkin' quiche. Not just regular quiche, but a gluten free, potato crust quiche! A request came in from my friend Dana for such a recipe and I finally had the time to experiment this week. Let me tell yah, it is super easy to make and super yummy! The history of the quiche is still a debate... Some say that quiche was originated in Germany, as a savoury custard cake called a 'kuchen'. Others demand that the first quiche was made in Lorraine, France (hence, 'Quiche Lorraine'). Originally a bread dough was used for the base and the filling was simply eggs, thick cream and butter. The bacon and cheese were later additions. Well, wherever the quiche came from, I think we can all agree that it is delicious! These days anything goes into quiche and a short crust pastry is used. Very tasty indeed, but not too friendly for our gluten free friends. The potato crust quiche turned out so good, Kev and I ate almost the whole thing for dinner the other night!

Simple and Tasty Recipe:

Quiche with Ontario Potato Crust, Gluten Free
(makes 1 quiche)

Potato Crust:

1 large Yukon Gold or Russet potato
1 small onion
1 egg
1/4 tsp sea salt
freshly ground pepper
olive oil
1 tsp Dijon mustard

.preheat oven to 400 degrees
.grate the potatoes, rinse
.grate the onion, put in the bowl with the potatoes and squeeze out the liquid
.place the grated veg. into a new bowl, stir in the egg, salt and pepper
.brush a pie plate with the olive oil, spread out the grated veg. evenly in the bottom and up the sides of your pie plate (to mimic pastry)
.brush the top with a bit more olive oil and bake in oven for 25 to 30 mins, remove, brush with the Dijon
.turn down oven to 325 degrees
.meanwhile....

Filling:

3 to 4 spears asparagus, rinsed and sliced
3 to 4 pc. bacon, sliced
3 eggs
1/2 cup milk or cream
1/3 cup old white cheddar
hand full of fresh chives from the garden, snipped
1/4 tsp sea salt
freshly ground pepper

.in a skillet on medium heat, fry the bacon and asparagus until the bacon is browned
.remove with a slotted spoon onto paper towels to drain, allow to cool
.whisk together eggs and milk, add cheese, chives, salt and pepper
.pour filling into potato base, bake for 40 to 45 mins until filling is puffed
.allow to cool for 5 mins., run a knife around the edge to loosen quiche, use lifter to remove pcs., enjoy!

This quiche turned out so fantastic, I must admit I impressed myself! Not to mention that without the rich pastry, this quiche is definitely a healthier version! Of course change the type of cheese, meat or veg. you want for your quiche, just keep the amount of eggs, milk and salt the same. Quiche can be served at any meal, hot or cold, with any side. Kev and I ate ours for dinner Tues night with a green salad and my 'House Vinaigrette' (found on my 'Recipes' page). Yesterday we had a slice of the quiche each, served room temperature, with my Butternut Squash Soup (also on my 'Recipes' Page) for lunch. So yummy the next day!
Alrighty, I'm off for a walk in the ravine before driving into Toronto for a catering gig this afternoon! I'll update you about my latest culinary adventure tomorrow! Bye!!