Last Updated on May 30, 2015 by Chef Mireille
With just 1 tablespoon of flour in the crust, this is an almost flourless quiche. While it is not 100% gluten free, it’s close for those who limit their gluten intake but do not necessarily abstain completely. By instead using potatoes in the crust, this version of quiche is high in Vitamin C & Vitamin B-6, instead of the empty calories in a standard flour crust.
- 2 cups grated potato
- 1/4 cup grated onion
- 1 teaspoon salt
- 1 egg
- 1 tablespoon all purpose flour
- 1 teaspoon olive oil
- 2 tablespoons olive oil
- 1 chopped onion
- 2 cloves chopped garlic
- 4 cups coarsely chopped broccoli
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 2 tablespoons freshly chopped parsley
- 2 eggs
- 1/4 cup milk
- 1 1/2 cups grated Gruyere cheese
Preheat oven to 400 F. Grease a pie plate with non stick spray or softened butter.
In a clean kitchen towel or cheesecloth, place the potato and the onion for the crust. Squeeze out all of the liquid. Transfer to a mixing bowl. Add salt, egg and flour. Mix well to combine.
Transfer to the prepared pie plate and press into the edges to form a pie shell.
Bake for 30 minutes.
Brush the top with olive oil. Bake for another 10 minutes.
While the crust is baking, let’s make the filling.
Heat oil in a large skillet. Add onion and golden, Stir fry until golden. Add broccoli, paprika, salt, pepper and basil. Cook for 5 minutes, stirring frequently. Add parsley and stir to combine.
In a bowl, beat eggs and milk together.
After crust is baked, reduce oven temperature to 350 F.
Add cooked broccoli to the baked pie shell. Cover with the grated cheese. Add the milk-egg combination and press down with your hands.
Place in oven. Bake for 35-40 minutes, until golden.
This is definitely one for cheese lovers!
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