Gluten-free crushed potato and bacon quiche recipe

This makes a great lunch or light dinner. Photo / Fresh Media

Ditch the pastry with this easy quiche.

A gluten-free diet doesn’t mean you have to miss out on this delicious quiche. The pastry shell is replaced with a case made out of crushed potatoes. Try it for lunch or a light dinner with a salad on the side.

Crushed potato and bacon quiche

Serves 6

Ingredients

3 medium-sized potatoes, washed

125g streaky bacon, sliced

1 Tbsp olive oil

50g tasty cheese, grated

8 cherry tomatoes, chopped in half

1 spring onion, sliced finely

1 handful of baby spinach

2 eggs

2 Tbsp cream cheese, softened

50ml cream

Salt and pepper to taste

Method

1. Grease a 20cm pie tin and preheat the oven to 200°C.
2. Place the whole unpeeled potatoes in a pot, cover with water and boil until fork tender. Remove the potatoes from the pot and place them in the pie dish. Using the bottom of a glass, crush the potatoes into the tin. Push the potatoes into the edges with your hands to create the sides.
3. Drizzle the potato with oil and season with salt and pepper. Bake at 200°C for 40- 45 minutes. When the pie case is golden brown, remove it from the oven and reduce the heat to 170°C.
4. While the pie case is cooking, whisk the eggs, cream cheese and cream in a bowl until well combined. Season with salt and pepper.
5. Heat a large frying pan with a drizzle of oil. Fry the bacon until crispy. Remove from the pan and set aside.
6. Arrange the halved cherry tomatoes, cooked bacon, spinach and spring onion in the pie base. Pour over the egg mixture and sprinkle the grated tasty cheese on top.
7. Bake in the oven for 25 minutes at 170 °C or until lightly set and golden on top.