BACON BROCCOLI QUICHE W/GRAIN FREE POTATO CRUST

BACON BROCCOLI QUICHE W/GRAIN FREE POTATO CRUST
BACON BROCCOLI QUICHE W/GRAIN FREE POTATO CRUST

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • Potato crust for quiche:

  • 3

    mid-sized potatoes, quartered

  • 1

    egg, beaten

  • 1/4

    tsp. salt

  • fresh-ground pepper, a couple of turns from the peppermill

  • Quiche:

  • 6

    eggs

  • 1

    cup cottage cheese

  • 1 1/4

    cups any leafy green, chopped fairly small (I used swiss chard, since I had some in the fridge)

  • 4

    slices bacon, cooked crisp and crumbled or chopped

  • 1

    c. shredded cheese (I like to use a nice, sharp cheddar)

  • 1

    cup chopped broccoli 1/2 large onion, chopped

  • fresh-ground pepper

  • 1/4

    tsp. salt

Directions

Potato Crust: Preheat your oven to 375 degrees. Put your potatoes in the food processor and grind the heck out of them. Puree those babies. When they are all ground up, put them into a cloth towel and squeeze out all the moisture you can. (FYI: this will stain your nice white towel, so use one you don’t really care about. Also, please don’t use terrycloth. Trust me.) Put it in a bowl and mix it with the egg, salt, and pepper. Then press it into the bottom of an 8×8 baking dish and bake it for about 17 minutes, or until it’s not wet and gooey anymore. You don’t want it to really brown, and it doesn’t have to be super cooked; remember, you’re going to bake it again with the quiche Quiche: While your crust is baking, get your eggs in a large mixing bowl and beat them well. Add the cottage cheese and mix thoroughly, and then add the rest of the ingredients. It will be a pretty thick mixture, and that’s okay. When your crust is all done, you can dump this right on top of it and spread it evenly. Bake (your oven should still be at 375) for 45-50 minutes, or until a knife inserted in the center comes out clean. It’s best if you let it cool (and 'deflate’) a bit before you slice it, if you can possibly wait that long. .

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