Potato Crust Quiche Paleo

gluten free

This naturally paleo quiche recipe is packed with delicious grain free flavor and is incredibly easy to make since there is no traditional pie crust involved.

Growing up my Aunt Cheryl made quiche and taught me how to make it. She never made it with a potato crust because it was always a rich dish full of gluten, dairy and lots of other ingredients.

The perfect use of traditional Kimono fabric, Japanese cypress and modern touches in every room.

Potato crust quiche is the perfect combo for a grain free quiche that isn’t compromising on any flavor. The potato makes it the full breakfast or brunch experience and you can throw that crust together in just a few minutes.

Potato Crust Quiche Paleo

Yield

6 servings

Type

Breakfast

Cuisine

French

Mulay’s ground breakfast sausage Avocado Oil (or olive oil) Mushroom Zucchini Bell Pepper Salt and Pepper Baby Spinach Green Onion Potatoes, sliced to form a crust Eggs Coconut or any dairy free milk

Ingredients

In a skillet heat the oil on medium heat and add the mushroom, zucchini, and bell pepper. Sprinkle with salt and pepper and saute for about 5 minutes.

Add the Mulay’s ground sausage, mince the meat and cook for 6-9 minutes, or until it’s cooked thoroughly. Set aside. While the meat is cooking add the eggs and dairy free milk to a bowl and whisk well.

Heat the oven to 425ºF. Spray a pie dish with non-stick spray and line it evenly with sliced potatoes. Add the veggie and meat mixture on top of the potatoes, add the spinach and then pour the egg mixture on top. 

Step 4

Place the pie dish on top of a baking sheet in case there’s any overflow while cooking. Bake for about 50 minutes, or until a knife comes out of the center clean.

Step 4

We love paleo quiche for breakfast, lunch, and dinner. It’s the perfect dish to serve for a holiday breakfast too!

Step 4

BLUEBERRY BREAKFAST COOKIES

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