Gluten-Free Potato Crusted Quiche with Red Peppers, Spinach and Feta
Bake up this scrumptious Gluten-Free Potato Crusted Quiche with Red Peppers, Spinach and Feta for a light, but hearty meal. The potato crust makes it an easy quiche recipe, taking the hassle out of making a traditional crust. This gluten-free quiche recipe is great for brunch, lunch, and even dinner!
Ingredients
- 2-3 medium red potatoes very thinly sliced
- 1 Cup half and half
- 5 eggs
- ½ tsp salt and pepper and dry mustard
- ½ cup roasted red pepper
- ¼ cup crumbled feta
- 2 cups of fresh spinach chopped
Instructions
- Preheat oven to 375 degrees.
- Place thinly sliced potatoes in a pie plate, arranging them like you would a crust.
- Bake potato crust for 10-15 minutes, until the potatoes are just fork tender. Remove from oven and let cool slightly.
- In a medium bowl, whisk together milk and half & half. Add salt, pepper and dry mustard and whisk to combine.
- Layer spinach, feta and roasted red pepper on top of the potato crust. Then pour on the custard.
- Bake for 45-50 minutes until the top begins to brown slightly and the middle is set.
- Cool for at least 5 minutes before serving. Can be served at room temperature.