Potato Crusted Quiche {Whole30 & Paleo}

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Good Morning! It has been extremely cold in the Midwest lately. Like they actually cancelled school today because the windchill is supposed to be -24! So I figured this was the perfect morning to make this warm and filling quiche. You might be thinking, how in the world can quiche be whole30/paleo when it’s usually made with pie crust. Well, let me tell you, this crust is even better than pie crust. Thinly sliced potatoes tossed in avocado oil, salt & pepper, and nutritional yeast layered in a pie dish make the perfect crust. The filling is completely versatile; customize to your liking. Bell peppers, mushrooms, tomatoes, even cheese if you tolerate dairy, are all delicious additions. This morning I kept it simple with bacon, green onions, and nutritional yeast. I hope you enjoy!

Begin by preheating your oven to 400*F. Next step is to make the crust. Begin by thinly slicing potatoes by hand or with a mandolin. If you don’t already own a mandolin, I highly recommend investing in one. It’s one of my favorite kitchen tools!

Next, place potatoes in a bowl and toss with avocado oil, salt & pepper, and nutritional yeast. If you haven’t ever tried nutritional yeast before, it has a cheesy nutty flavor that is great to use in place of cheese. Next, place potatoes in a greased pie dish, starting in the middle and working your way in a circular motion until there’s potato all the way up the edges.

Bake crust for 15 minutes. While the crust bakes, cook the bacon. If you’re currently on a round of whole30, make sure and double-check your labels! There are quite a few brands that make whole30 compliant bacon (Pederson’s, Applegate, Costco). Cut bacon into small pieces with scissors before cooking. Next, crack eggs in to a bowl and whisk with milk. Add bacon, green onions, salt & pepper, garlic powder, and nutritional yeast. Once crust is done baking, slowly pour the egg mixture over the crust. If the crust begins to rise, stop pouring and push it back down with a spoon. Bake for 30 minutes, or until eggs are set. Slice, serve, and enjoy!

 

Potato Crusted Quiche {Whole30 & Paleo}

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Category: Breakfast

Yield: 6 servings

Ingredients

  • 3 yukon gold potatoes, sliced thin
  • 1 TBS avocado oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 TBS nutritional yeast
  • 6 eggs
  • 1 cup unsweetened, unflavored almond milk
  • 1 lb bacon {check labels for whole30}
  • 4 green onions, sliced {use whites for eggs, greens for garnish}
  • salt & pepper to taste
  • 1 tsp garlic powder
  • 2 TBS nutritional yeast

Instructions

  • Preheat Oven to 400*F
  • Thinly slice potatoes by hand or with a mandolin
  • Place sliced potatoes in a bowl and drizzle with avocado oil. Add salt, pepper, and 1 TBS nutritional yeast. Mix to evenly coat potatoes.
  • Place potatoes in a greased pie dish, starting in the middle and overlapping in a circle until the potatoes reach the edge of the pie dish {see above picture}
  • Bake for 15 minutes
  • While the crust bakes, cook bacon.
  • In a separate bowl, whisk eggs and milk. Add bacon, greens onions, salt & pepper, garlic powder, and 2 TBS nutritional yeast.
  • Pour egg mixture over the potato crust. If potatoes lift from the pan, press them down with spoon.
  • Bake quiche for 30 minutes, or until eggs are set.
https://thewholesomehaven.com/2018/01/17/potato-crusted-quiche-whole30-paleo/

adapted from Tasty