Onion quiche in a potato crust

67

PREP TIME

20 min

TOTAL TIME

1 h 20 min

Serves

6

Onion quiche in a potato crust

Onion quiche in a potato crust. (Photo, Erik Putz.)

We first came up with this idea for a friend who loves quiche but is allergic to gluten, and it’s a house favourite for everyone now.


Ingredients

  • 3 unpeeled Yukon Gold potatoes , grated (about 3 1/2 cups)
  • 1 egg white
  • 1/2 tsp salt , divided
  • 1 tbsp unsalted butter
  • 2 onions , thinly sliced
  • 2 bell peppers , finely chopped
  • 1 garlic clove , minced
  • 4 eggs
  • 1/4 cup 35% cream , or milk
  • 3/4 cup grated parmesan , divided

Instructions

  • PREHEAT oven to 400F. Brush a 9-in. pie plate with oil.
  • PLACE grated potato in a clean tea towel and squeeze out as much liquid as you can. Transfer to a bowl and stir in egg white and 1/4 tsp salt until combined. Press evenly onto bottom and sides of pie plate. Bake in centre of oven until golden, about 30 min.
  • MELT butter in a large frying pan over medium-high. Add onions and cook, stirring often, until browned, about 8 min. Reduce heat to medium if they start to burn. Stir in peppers and garlic. Cook for 2 more min. Remove from heat.
  • WHISK 4 eggs with cream, 1/2 cup parmesan and remaining 1/4 tsp salt in a large bowl. Season with fresh pepper. Stir in onion mixture until combined. Scrape into warm potato crust.
  • REDUCE oven temp to 350F. Bake in centre of oven until quiche is set, about 35 min. Sprinkle quiche with remaining 1/4 cup parmesan.

Nutrition (per serving)

  • Calories
  • 254,
  • Protein
  • 12 g,
  • Carbohydrates
  • 24 g,
  • Fat
  • 13 g,
  • Fibre
  • 3 g,
  • Sodium
  • 448 mg.