Candy Potato Crust Quiche – Match Foodie Finds

It’s true, Gwyneth Paltrow made this candy potato crust quiche and LOVED it. She posted about it on Instagram and we have been so thrilled she selected our recipe to make out of the hundreds of quiches on-line!

This candy potato crust quiche is precisely what it appears like — the crust is made out of shredded candy potato and almond flour making it flourless and oh-so-delicious.

If you’re in search of a present stopping quiche to serve at any vacation or brunch, make this Candy Potato Crust Quiche!

There isn’t a flour and or store-bought crust concerned as a result of the crust is made out of principally SWEET POTATO. So, in the event you love candy taters, you’ll love this candy potato quiche recipe!

Major Elements

The candy potato crust alone provides a lot taste to this dish, however once you mix with the quiche filling of veggies, eggs, and cheese, it truly is a taste explosion in your mouth!

For the Crust

• Grated Candy Potato: the idea of this crust is made up of grated candy potato. We used a easy cheese grater to grate out candy potatoes.
• Egg: an egg assist every thing bind collectively in order that it doesn’t crumble when baking.
• Spices: you want garlic, cloves, salt, and pepper.
• Almond Flour: we saved this crust grain free with almond flour. Almond flour is mild and nutty in taste.
• Cornmeal: slightly little bit of cornmeal is used to assist stop the crust from sticking to the pan.

For the Quiche

• Eggs: you want 8 giant eggs for this recipe.
• Milk: any sort of milk ought to do.
• Veggies: you’ll be able to actually use any greens you need, however we used caramelized onions, spinach, crimson pepper, and sun-dried tomatoes.
• Cheese: what’s a quiche with out cheese? We used goat cheese.

How you can Make Candy Potato Crust Quiche (step-by-step)

1. Grate and Drain Candy Potato: first, grate your candy potato utilizing a cheese grater after which place it in a big bowl and sprinkle it with salt. Let sit for Quarter-hour to attract out the moisture. Subsequent, switch candy potato in between a number of items of paper towel and squeeze as a lot moisture out as you’ll be able to.
2. Combine Crust: Switch grated candy potato into a big bowl and all the remainder of the crust components. Combine to kind a ball.
3. Cook dinner Crust: Switch dough right into a 9-inch round crust and use your fingers to press it right down to kind your crust. Ensure that your pan is nicely greased and sprinkled with cornmeal first. Bake crust at 425ºF for 20 minutes.
4. Whisk Eggs: Mix quiche filling by whisking eggs and milk in a big bowl. Add
5. Bake Quiche: Place all your chopped veggies on the underside of the quiche and pour the egg combination on high. High with sun-dried tomatoes and goat cheese. Cowl candy potato crust quiche with tin foil and bake at 425ºF for 20 minutes. Take away tin foil and bake for 10-15 extra minutes or till the egg is cooked all over.

High Ideas for Candy Potato Crust Quiche

Moisture: The trick to this crust is definitely ringing out as a lot moisture as potential from the candy potatoes in order that the crust can agency up.

Cheese Grater: We used a cheese grater to shred the candy potato, it really works like a allure.

Cornmeal: You’ll discover that we sprinkled some cornmeal on our forged iron skillet and we did that is for two causes.

1. In order that the quiche simply removes from the pan and in order that there’s little to no stickage and
2. Crunch! Cornmeal provides it slightly additional texture and taste. Observe that in the event you’d like this recipe to be 100% grain-free you’ll be able to swap the cornmeal with almond meal.

Storage

Let quiche cool fully. Then, cowl it with tin foil and retailer it within the fridge for as much as 3-5 days.

Are you able to freeze candy potato crust quiche?

We don’t suggest freezing this quiche.

Candy Potato Crust Quiche Recipe

This candy potato crust quiche has probably the most wonderful crust that’s made with candy potatoes and almond flour. The quiche is full of eggs, veggies, and goat cheese.

Prep:30 minutes minutes

Cook dinner:55 minutes minutes

Whole:1 hour hour 25 minutes minutes

Fats 25

Carbs 20

Protein 16

Elements

Quiche

• 8 giant eggs
• 1/4 cup milk any variety
• 1/2 teaspoon sea salt
• 1 giant white onion caramelized**
• 2 cups contemporary spinach packed
• 1 crimson pepper chopped
• 1/4 cup sun-dried tomatoes
• 2 oz. goat cheese crumbles

Directions 

Crust

• Preheat oven to 425ºF and wipe a 9-inch round pan (we used a forged iron that’s 2.5-inches in depth) with olive oil and sprinkle with cornmeal. This can stop the crust from sticking to the pan. Put aside.

• Start by peeling your candy potato. Then, use a cheese grater on the massive setting to grate your candy potato.

• Switch the grated candy potato right into a medium-sized bowl. Sprinkle with 1/2 teaspoon salt and let sit for 15-20 minutes. This can assist draw out the moisture.

• Take away as a lot moisture from the grated candy potato by putting it on high of two or 3 items of paper towel. Then, twist and squeeze to wring out the moisture. Observe that some candy potatoes are moister than others.

• Switch the grated candy potato right into a medium-sized bowl. Add the remainder of the salt, egg, garlic powder, cloves, pepper, and almond flour to the candy potato. Use your fingers to combine the crust collectively, ensuring it is totally mixed.

• Place candy potato into the greased pie pan. Use your fingers to flatten the candy potato ball right into a crust to your frittata. It ought to cowl the underside and midway up the perimeters. We suggest your crust be round 1/2-3/4-inches thick.

• Bake the crust at 425ºF for 20 minutes.

Quiche

• Take away crust from oven and let cool.

• Whereas crust is cooling, prep all greens for the quiche. Measure out 2 cups of packed spinach, caramelize a big white onion, and chop a crimson pepper. Put aside.

• Scramble the eggs. Place 8 eggs, salt, milk right into a medium-size bowl and whisk.

• Subsequent, add caramelized onion, spinach, and crimson pepper to the highest of the candy potato crust, after which pour the egg combination over the veggies. Use your fingers or a spatula to ensure the veggies are submerged within the eggs.

• High eggs and veggies with sun-dried tomatoes and goat cheese.

• Cowl with tin foil and bake for 20 minutes at 425ºF. Take away tin foil and bake for a further 10-Quarter-hour.

Ideas & Notes

• To make this recipe grain-free you’ll be able to sub almond flour for the cornmeal.
• Diet info contains a further 4 tablespoons of olive oil for the caramelized onions. See THIS recipe for reference.
• We used a 9-inch pan, however you should use a 10-inch pan, too. You will want so as to add 2 additional giant eggs to cowl the greens. 

Diet information

Energy: 365kcal Carbohydrates: 20g Protein: 16g Fats: 25g Fiber: 4g Sugar: 6g