Quiche Lorraine variation with sweet potato crust

Thanks to TheSpruceEats.com for the video recipe idea. No pie crust in your freezer? Slice 2 sweet potatoes mandoline-thin and line a well oiled glass pie plate with them. Make half moons with the slices and arrange them around the edge for beauty. Prebake that for 20 minutes. While that’s cooking, saute 8 slices applewood smoked bacon, pour off some of the grease (I like to microwave the bacon, periodically pouring off the grease), slice up the bacon into chewable bits, and saute the chopped shallots and the bacon pieces with some of the bacon grease. Add in some spinach until delightfully green and wilted. In the bottom of the slightly cooled potato crust, add 2 cups of grated cheese (gruyere is classic, but a mixture of cheddar and havarti works too) tossed with a little flour (optional). Then pour in to the prebaked crust, 4 beaten eggs, leavened with 1/2 c. cream or half and half, cayenne and white pepper and salt for flavoring. Bake this at 350 degrees for about 50 min. or until set. Warmed up on the second day, the bacon flavor will have permeated your quiche and you will enjoy your leftovers. Serve your gluten-free quiche with a fresh salad. I like to marinate the cucumbers and radishes in a lemon olive oil vinaigrette, and then mix that with the lettuce at the last moment.

Categories: Recipe

Tagged in:

Leave a Reply

Your email address will not be published. Required fields are marked *