Gluten Free Potato Crust Quiche Lorraine

This Gluten free Potato Crust Quiche Lorraine is a lightened up version of the classic recipe. Almond milk is used instead of heavy cream and sliced potatoes are used instead of a butter crust. It makes for a delicious breakfast, lunch or dinner.

This healthy quiche Lorraine recipe is one of my favorites! I took a classic French quiche Lorraine recipe and lightened it up a bit. I used crispy bacon instead of lardons, almond milk instead of heavy cream, and sliced potatoes instead of a traditional butter crust.

The best part is that it tastes amazing! Honestly, potatoes, eggs, cheese and bacon are meant together. So why not pair them in a more elegant form, like in this quiche?

I love French inspired recipes like Beet Salad, French Potato Tuna Salad, and Dairy free Crepes. This quiche is a great recipe to make when you are in the mood for something a little French.

Why this recipe works

• It’s a complete breakfast in a pan! It’s got potatoes, eggs, and bacon inside.
• It is made with a sliced potato crust. This is a great healthy crust alternative.
• It can also be eaten for brunch, lunch or dinner. Just add a side salad and you are good to go!
• It’s a high protein dish, which helps keep you full for longer.
• It’s a great recipe to make for a nice breakfast or get together.
• You can eat it hot or cold.

Recipe Ingredients

• yellow potatoes- these have a more buttery and smooth texture, but feel free to use your potato of choice.
• bacon– preferably without nitrates in them.
• onion and shallot– the mixture adds a nice flavor to the egg batter.
• parsley– fresh or dried parsley works here.
• eggs– using good quality organic eggs results in the best flavor.
• almond milk– make sure there is no added sugar or flavor added.
• nutmeg– this really enhances the taste of the quiche.
• gruyere or Swiss cheese– either works!

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

• Instead of yellow potatoes, you can use sweet potatoes.
• Instead of almond milk, you can use regular milk or any type of milk you choose.
• Instead of using both onions and shallots, you can use all onion or all shallot.

Step by step quiche instructions

Step 1: Make the sliced potato crust.

Slice you potatoes and line them up in a pie dish in a circular pattern. Try to cover as much of the pie dish as you can.

Step 2: Spray or brush with some olive oil and then bake the potatoes for 20 minutes.

Step 3: Cook the bacon in a pan until crispy. Then set it aside.

Step 4: Cook the onions, shallots, and parsley in the remaining bacon grease.

Step 5: In a large bowl, add the eggs, almond milk, and spices and whisk them together. Then add the bacon and onions and mix.

Lastly fold in some gruyere.

Step 7: Bake until golden!

Step 6: Pour the egg mixture into the pre-baked potato crust.

Recipe FAQs

Other healthy egg recipes you may enjoy:

Did you try this recipe? Please leave me a ⭐ review below!

4.60 from 10 votes

Gluten Free Potato Crust Quiche Lorraine

By: Dominique

Servings: 7 slices

Prep: 25 minutes mins

Cook: 35 minutes mins

Total: 1 hour hr

 Gluten-free Quiche Lorraine that is lightened up by using almond milk instead of heavy cream, and crust made of sliced potatoes instead of a butter crust

Ingredients 

1x2x3x

• ▢ 1 lb organic yellow potatoes, sliced about ¼ inch thick
• ▢ 5 slices bacon, nitrate-free and sugar-free
• ▢ 1 cup diced onions, ( this was 1 medium onion for me)
• ▢ 1 shallot, diced
• ▢ 1.5 Tbs fresh parsley, chopped
• ▢ 6 eggs
• ▢ 1 cup almond milk
• ▢ ½ tsp salt
• ▢ ½ tsp pepper
• ▢ a pinch of nutmeg
• ▢ 1 cup shredded gruyere/ swiss

Instructions 

• Preheat the oven to 400 degrees. Grease a round pie dish. (Mine was 11 in x 11 in. )
• Lay the sliced potatoes along the bottom of the pie dish, slightly overlapping them in a circular pattern. Use smaller pieces or cut the slices in half, to cover the upper crust area of the pie dish (for reference, look at photos in this post as an example). Brush or spray olive onto the potato slices. Bake the potato crust for 20 minutes. (After 20 minutes, set the potato crust aside and reduce the oven heat to 350 degrees.)
• While the crust is cooking, start cooking the bacon in a pan over medium to medium high heat. Cook until the bacon has become crispy. Remove the bacon from the pan and lay on a paper-towel lined plate to soak up some of the fat. Once the bacon has cooled, cut it up into pieces.
• Keep about 1- 2 Tbs of the bacon fat/ grease from the pan to cook the onions and shallots in. Add the diced onion and shallots to the pan and cook for 3-5 minutes over medium heat, stirring every so often, until tender. Turn the heat off and stir in the fresh parsley.
• In a large bowl, add the eggs, almond milk, salt, pepper, and nutmeg. Whisk well. Then, mix in in the bacon pieces and the cooked onions and shallots. Fold in the gruyere cheese.
• Pour the egg mixture into the pie dish with the pre-cooked potato crust. Make sure the egg mixture is evenly in the pie dish.
• Bake at 350 degrees for 30- 35 minutes, until the quiche’s top is golden and a knife comes out clean when you stab the center of the quiche with it.

Notes

• Instead of yellow potatoes, you can use sweet potatoes.
• Instead of almond milk, you can use regular milk or any type of milk you choose.
• Instead of using both onions and shallots, you can use all onion or all shallot.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 13gProtein: 11.9gFat: 10.8gPotassium: 381mgFiber: 2.1gVitamin A: 490IUVitamin C: 19.7mgCalcium: 264mgIron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: American

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