Loaded Potato Crustless Quiche
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| Serves | 6 to 8 |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Total time | 50 minutes |
| Allergy | Egg, Milk |
| Dietary | Gluten Free |
| Meal type | Breakfast, Lunch, Main Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Casual Party, Christmas, Easter, Halloween, Thanksgiving |
| Region | American |
| By author | Karen Burns-Booth |
A fabulous gluten free "crustless" quiche style flan which is easy to make and resembles "loaded potato" skins in taste; frozen potatoes are used for convenience in this recipe, along with crispy smoked bacon lardons, cheese, spring onions and fresh free-range eggs. Can be eaten warm of cold.
Ingredients
- 6 free-range eggs
- 150 mls milk
- 125g grated Cheddar cheese, plus some extra for the topping
- salt and pepper to taste
- 150g frozen "scallop" potatoes (or rosti potatoes)
- 100g smoked lardons, fried until crisp
- 6 spring onions, trimmed and diced
Note
A fabulous gluten free "crustless" quiche style flan which is easy to make and resembles "loaded potato" skins in taste; frozen potatoes are used for convenience in this recipe, along with crispy smoked bacon lardons, cheese, spring onions and fresh free-range eggs. Can be eaten warm of cold. Adapted from Loaded Potato Crustless Quiche over at My Favorite Finds
Directions
| Step 1 | Pre-heat oven to 180C/350F/Gas mark 5 and grease a pie dish or quiche/flan tin. |
| Step 2 | Whisk the eggs and milk together. Arrange the potatoes, bacon and some of the spring onions in the dish and then season the egg mixture, add grated cheese and pour over the top of potatoes etc. |
| Step 3 | Scatter over some extra cheese and the rest of the spring onions and bake for 30 to 35 minutes, or until the eggs are set and the topping is golden brown. |
| Step 4 | Allow to cool slightly before cutting in to wedges and serving with salad or other seasonal greens. Can be frozen - defrost before re-heating. |
