Potato Crusted Quiche
This Potato Crusted Gluten Free Quiche is sure to be a hit for your next brunch or breakfast. It's load with caramelized onions and seasoning, and is nothing short of delicious.
Equipment
- 1 9" x 13" casserole dish
Ingredients
- 4-5 medium potatoes
- ½ teaspoon Kosher salt, divided
- ½ cup parmesan cheese, divided
- 1 large onion, sliced ¼ inch thick
- 1 tbsp olive oil or avocado oil
- ½ - ¾ cup white cheddar
- 10 large eggs
- ¾ cup heavy cream
- ¾ cup whole milk
- dash cayenne pepper, gf
- 2 dashes nutmeg, gf
- ⅜ teaspoon Kosher salt
- ¼ teaspoon black pepper
- leaves from 4-5 thyme sprigs
- ½ tbsp parsley, minced
- 3-4 oz. prosciutto, torn gf, optional
Instructions
- Grease a 9 x13" casserole dish. Add half of the parmesan cheese to the bottom of the dish.
- Microwave the potatoes until soft,. Then slice and lay on top of the cheese in the dish. Sprinkle with ¼ teaspoon of Kosher salt.
- Preheat the oven to 350℉.
- Heat the oil in a skillet. Sauté the onion slices with ¼ teaspoon salt until softened and caramelized, stirring often. Remove from the heat. Top the potatoes with the caramelized onions. Sprinkle half of the cheddar over.
- Whisk together in a large bowl the cream, milk. eggs, ⅜ teaspoon salt, pepper, cayenne pepper, nutmeg, minced parsley, and thyme leaves.
- Add the egg/ cream/spice mixture and prosciutto, if desired. Top with remaining cheeses.
- Bake 45-50 minutes or until a knife come out clean. Let sit 10 minutes. Slice and top with more minced parsley, if desired.