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.

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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.

Table of Contents

Side angle of gluten free quiche lorraine cut out of a pan.

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

Ingredients needed to make potato crust quiche lorraine.
  • 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

Quiche recipe with potato crust. Making the potato curst.
Step 1

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.

Sliced potato crust pre-baked.
Step 2

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

Crispy bacon.
Step 3

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

Parsley, onion and shallot in a pan.
Step 4

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

healthy quiche lorraine egg mixture.
Step 5

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.

Cooked quiche Lorraine with sliced potato crust.
Step 7

Step 7: Bake until golden!

Gluten free quiche lorraine before baking.
Step 6

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

Recipe FAQs

How do you serve this quiche?

– with a side of fruit
– with a side salad
– by itself
– with bacon or sausage on the side
– with sautéed mushrooms
– with some steamed broccoli or spinach

Can you freeze quiche with potato crust?

Yes! Let the whole thing cool and then freeze individual slices in freezer safe bags or containers in the freezer for up to 3 months.

How do you store this recipe?

Cover the whole quiche with aluminum foil and refrigerate for up to 3 days.

A slice of quiche Lorraine with a side salad on a plate.

Other healthy egg recipes you may enjoy:

This amazing Gluten-free Quiche from Allergy Free Alaska looks dreamy. It is dairy-free too!

This Vegetable Frittata from Meaningful Eats is full of spinach, eggs and potatoes! It looks so good!

This Paleo Gluten-free Spinach Bacon Quiche is a gluten-free, grain-free and dairy-free quiche recipe made with a paleo flakey crust and a fresh spinach and crispy bacon filling.

These Healthy Zucchini Egg Muffin Cups are a great way to get veggies in your life in a tasty, quick, on-the-go manner.

This Broccoli Carrot Goat Cheese Quiche has the best flavor! It is filled with pine nuts and nutmeg and is just delicious.

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

Gluten-Free Quiche Lorraine with a Potato Crust | Perchance to Cook, www.perchancetocook.com

Gluten Free Potato Crust Quiche Lorraine

Dominique
 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
4.50 from 8 votes
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 7 slices
Calories 200 kcal

Ingredients
  

  • 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
Tried this recipe?Let us know how it was!