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Onion quiche in a potato crust

87

  • Prep Time20 mins
  • Total Time1 hr 20 mins
  • Makes6 servings
Onion quiche in a potato crust

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

Chatelaine Triple Tested

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 12g, Carbohydrates 24g, Fat 13g, Fibre 3g, Sodium 448mg.

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