Egg dishes are wonderfully versatile and delicious! This gluten free Quiche Lorraine is no different. Filling, comforting, and satisfying.
Eggs are simply amazing. They can be used for sweet and for savory, have a wide variety of possible textures, and are truly a cook’s best friend.
Quiche Lorraine holds some special memories for me. Every Thanksgiving and Christmas morning, my mom would have a quiche lorraine ready for us. We’d have a really nice brunch after we were all put together….or when we finished opening presents (there’s no slowing down a kid on Christmas morning, amiright?).
So whenever I think of these holidays, I seriously can taste quiche lorraine. I have taste memories. That doesn’t make me sound crazy does it?
Well, lucky me, this is one of Mr Cold Texan’s favorites….although in Finland, where he’s from, they call a quiche “pie”. So he calls this “ham pie”. We have a debate every. single. time about what the correct term for this dish is. It’s become our thing <3 So, because it’s his favorite, I have a good excuse to make it much more often. It’s like the holiday season is always around.
Gluten Free Quiche Lorraine With Sweet Potato Crust Recipe
To make the sweet potato crust I like to use a mandolin slicer to get uniform, thin slices, and fast. But if you feel like practicing your knife skills and going free hand, that’s perfect too. The only other piece of equipment you will need is a 9 inch pie plate.
This recipe is a bit lightened up, with an optional extra veggie kick. I mean…it wouldn’t be one of MY recipes if I didn’t try and sneak in a few extra veggies, right? The veggies aren’t traditional but they go really well if you feel like being a bit of a rebel.
Ingredients:
- 1 large sweet potato, peeled
- 6 large eggs
- 1 cup whole milk or cream (I like milk, it’s a little lighter, but cream is traditional)
- 1 cup diced ham or bacon (turkey bacon is good in this too, I couldn’t taste a difference!)
- 1/2 small onion, diced
- 1 cup shredded swiss cheese
- 3/4 tsp salt, divided
- 1/4 tsp black pepper, divided
- (optional) 1/2 cup of your favorite veggies (I like to add mushrooms, but anything works)
- 1 tsp butter
Directions:
- Preheat the oven to 400°F/200°C
- Start by slicing the peeled sweet potato into thin and uniform slices. Then arrange the sweet potatoes in the pie plate working from the center out into a spiral. Try and keep the crust thin but even with no gaps. Sprinkle the top with salt and pepper
- Pre-bake the sweet potato crust for 30 minutes, then remove from the oven and cool for 10 minutes. Reduce oven temperature to 375° F
- Meanwhile, if you are choosing to add the veggies, give them a quick saute with the butter, just until they are softened.
- In a large mixing bowl, beat together the eggs and milk. Add in the ham or bacon, onions, remaining salt and pepper, most of the cheese (reserve just a little for the top), and the extra veggies if you’re using them. Give it a good stir to combine
- Pour the egg mixture in to your Sweet potato crust. Top with the remaining cheese
- Bake the quiche in the oven for 40-45 minutes. Remove from the oven and cool for 10 minutes before serving.
Save RecipeIngredients
- 1 large sweet potato, peeled
- 6 large eggs
- 1 cup whole milk or cream (I like milk, it's a little lighter, but cream is traditional)
- 1 cup diced ham or bacon (turkey bacon is good in this too, I couldn't taste a difference!)
- 1/2 small onion, diced
- 1 cup shredded swiss cheese
- 3/4 tsp salt, divided
- 1/4 tsp black pepper, divided
- (optional) 1/2 cup of your favorite veggies (I like to add mushrooms, but anything works)
- 1 tsp butter (use only if you are adding extra veggies)
Instructions
- Preheat the oven to 400°F/200°C
- Start by slicing the peeled sweet potato into thin and uniform slices. Then arrange the sweet potatoes in the pie plate working from the center out into a spiral. Try and keep the crust thin but even with no gaps. Sprinkle the top with salt and pepper
- Pre-bake the sweet potato crust for 30 minutes, then remove from the oven and cool for 10 minutes. Reduce oven temperature to 375° F
- Meanwhile, if you are choosing to add the veggies, give them a quick saute with the butter, just until they are softened.
- In a large mixing bowl, beat together the eggs and milk. Add in the ham or bacon, onions, remaining salt and pepper, most of the cheese (reserve just a little for the top), and the extra veggies if you're using them. Give it a good stir to combine
- Pour the egg mixture in to your Sweet potato crust. Top with the remaining cheese
- Bake the quiche in the oven for 40-45 minutes. Remove from the oven and cool for 10 minutes before serving.