This quiche is a hearty, visually stunning brunch dish that's naturally gluten free and genuinely better than the pastry version.
WHY YOU'LL LOVE THIS RECIPE
There's no pastry required for this quiche recipe. The Yukon Gold potato crust is easier to make and better to eat than a traditional pastry shell.
INGREDIENTS
For this recipe you need: Yukon gold potatoes, Eggs, Ricotta cheese, Shredded cheese, Green onion, Bacon, Salt and pepper
Wash the potatoes and cut them in half. Add to a large pot and cover with cold water. Bring to a boil and cook until the potatoes are completely fork tender.
STEP 1: BOIL THE POTATOES
Spray the bottom of a glass with cooking spray. Using a springform pan, press the cooked potatoes flat into the bottom and up the sides.
STEP 2: FORM THE POTATO CRUST
In a large bowl, crack the eggs and whisk until smooth. Add the ricotta, shredded cheese, crumbled bacon, and diced green onion.
STEP 3: MAKE THE EGG FILLING
Pour the egg mixture into the potato crust. Top with an extra sprinkle of shredded cheese and a few more crumbles of bacon.
STEP 4: FILL AND TOP
Bake at 350°F for 55 to 60 minutes, until the eggs are fully set in the center and the top is lightly golden.
STEP 5: BAKE
Remove from the oven and allow to cool in the pan for at least 10 minutes before releasing the springform.
STEP 6: COOL AND UNMOLD
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