Flourless Vegetarian Quiche

I love this dish because it is so versatile. The thin potato crust adds a little crunch and with loads of veggies making it a supper dish for brunch or dinner. Serve it hot or cold with a green salad, or cut into small wedges as a snack.


1 cup grated raw, organic, peeled potato
1 tbsp. extra virgin olive oil
2 tbsp. butter
1 medium size organic, yellow onion, thinly sliced
1 organic orange or red pepper, thinly sliced
6 medium size button mushrooms, thinly sliced
½ jalapeno pepper, thinly sliced (optional)
1 small bunch asparagus spears (8 oz.) cut to 2 inch pieces
5 organic eggs
¼ tsp. organic, gluten free thyme leaves
½ cup full fat organic milk
1 ½ cup your favourite freshly grated cheese (Fontina, Provolone, Gruyere, cheddar or mozzarella)
Sea salt and freshly ground organic gluten free black pepper to taste


Preheat oven to 400 F
Lightly brush the bottom of your quiche dish or pie dish with olive oil.
Combine potato, one-tablespoon of olive oil and a pinch of salt and spread on the bottom of the dish, not on the sides. Bake for 15 minutes
While the potato crust is baking, heat butter in a saucepan and add onion, pepper, mushrooms, jalapeno and a pinch of the sea salt. Cook for 5 minutes while stirring. Then stir in asparagus and turn the heat off. Cool slightly.
Reduce the heat to 375 F
In a bowl whisk egg and milk together, then stir in cheese, thyme and vegetables. (I do not add any more salt, the cheese is already salted and so are the vegetables) Pour into quiche dish on top of the potato crust and bake for 40 minutes
Let the quiche rest for 5 minutes before serving. Serve hot or cold.

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