Gluten-Free Onion Quiche With Potato Crust

Name: Gluten-Free Onion Quiche With Potato Crust
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: american
Ingredients: 3 unpeeled Yukon Gold potatoes, grated (about 3 1/2 cups); 1 egg white; 1/2 tsp salt, divided; 1 tbsp unsalted butter; 2 onions, thinly sliced; 2 bell peppers, finely chopped; 1 garlic clove, minced; 4 eggs; 1/4 cup 35% cream, or milk; 3/4 cup grated parmesan, divided

Prep Time20 min
Total Time1 h 20 min
Makes6 servings

By Chatelaine

A gluten-free quiche with a golden-brown, shredded potato crust is presented in a white ceramic baking dish, with one slice already removed, revealing the savory, colorful filling. The filling appears to be a mix of eggs, melted cheese, and visible pieces of red pepper and onion. The quiche is topped with a sprinkle of shredded white cheese and is centrally placed on a light-colored, textured tablecloth. To the left, a teal-blue plate holds a small green bowl of edamame (or similar green peas), next to two silver forks. Above this, two clear glasses and a clear glass bottle containing a pale liquid (possibly white wine) are visible. A silver pie server/spatula rests on the right side of the quiche. The lighting is bright, highlighting the texture and color of the food.

(Photo: Erik Putz)

We first came up with this idea for a friend who loves quiche but is allergic to gluten, and it’s a house favourite for everyone now.

Ingredients

3 unpeeled Yukon Gold potatoes, grated (about 3 1/2 cups)
1 egg white
1/2 tsp salt, divided
1 tbsp unsalted butter
2 onions, thinly sliced
2 bell peppers, finely chopped
1 garlic clove, minced
4 eggs
1/4 cup 35% cream, or milk
3/4 cup grated parmesan, divided

Instructions

PREHEAT oven to 400F. Brush a 9-in. pie plate with oil.
PLACE grated potato in a clean tea towel and squeeze out as much liquid as you can. Transfer to a bowl and stir in egg white and 1/4 tsp salt until combined. Press evenly onto bottom and sides of pie plate. Bake in centre of oven until golden, about 30 min.
MELT butter in a large frying pan over medium-high. Add onions and cook, stirring often, until browned, about 8 min. Reduce heat to medium if they start to burn. Stir in peppers and garlic. Cook for 2 more min. Remove from heat.
WHISK 4 eggs with cream, 1/2 cup parmesan and remaining 1/4 tsp salt in a large bowl. Season with fresh pepper. Stir in onion mixture until combined. Scrape into warm potato crust.
REDUCE oven temp to 350F. Bake in centre of oven until quiche is set, about 35 min. Sprinkle quiche with remaining 1/4 cup parmesan.

Nutrition (per serving)

Calories 254, Protein 12g, Carbohydrates 24g, Fat 13g, Fibre 3g, Sodium 448mg.

Get more of our best holiday brunch recipes.

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eggs Vegetarian gluten free quiche stovetop

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A Bright Spot: Our Spring 2026 issue features 12 colourful DIY decor hacks from guest editor Alexandra Gater. Plus, recipes for protein-packed breakfasts, cheese soufflé and a dreamy rhubarb cake.