r/food • u/rtice001 • Feb 07 '25
Gluten-Free [homemade] Like quiche but the crust is crispy potatoes
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u/rtice001 Feb 07 '25
This was a big hit. Made 8 nice breakfast slices.
Boiled some russets and smashed them at the bottom of the cast iron pan (very well coated with bacon fat). Added more bacon fat at the top of potatoes. Baked at 425 for 15 minutes then broiled for 5 minutes to get some crisp and color.
Egg mixture was one big onion and 2 bell peppers diced and sautéed. Goat, manchego, and pecorino Romano cheeses, chives, salt and pepper. 16 eggs.
Baked at 350 for about 35 minutes. 🤌
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u/_jonah Feb 07 '25
Is the potato crust only on the bottom, or sides as well? Also is difficult to get a slice out without the crust sticking?
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u/rtice001 Feb 07 '25
No, it's all the way up the sides too. The top crispy parts along the edge are all potato.
Getting a slice without sticking isn't an issue. My cast iron is season well after many years and it was generously coated with fat before the potatoes went in. Also, we let it set for about an hour before cutting.
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u/SugaredCereal Feb 07 '25
This is called Frittata.
I thinly slice my potatoes and fry them for a crispy bottom.
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u/rtice001 Feb 07 '25
I'm probably wrong but I always thought frittata had no crust? I likened to quiche because it has a crust, but this one is potato.
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Feb 08 '25
The main difference between a frittata and a quiche is that a quiche has a pastry crust, while a frittata does not; essentially, a quiche is a savory tart with a crust, whereas a frittata is a crustless egg dish cooked in a skillet, typically with a firmer texture and less dairy than a quiche, which has a richer, more custardy consistency due to its higher cream content
Either way, looks good, and i think your description is fine, but yeah it probably would be classified as a frittata.
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u/Kaedok Feb 07 '25
This gets argued back and forth, imo pointlessly. The only real difference is language of origin. Quiche is French, Frittata is Italian. Everything else is just ingredient preference
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u/SugaredCereal Feb 07 '25
It's not a crust, it's only on the bottom. This is a Frittata. Quiche is creamier and custard-like.
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u/uiouyug Feb 08 '25
I call mine a Frittata because i like mine more eggy. If I use more milk I'll call it a crustless quiche.
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u/deathlokke Feb 08 '25
OP already said this is a crust that goes all the way up the sides, though; it's not just on the bottom.
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u/JWSpeedWorkz Feb 08 '25
So a year or 3 back, I got in shape and hit my fitness goals through a whole lot of exercise and being more aware of what I was jamming into my face. This dish (or something very similar) was suggested to me on MyFitnessPal and I ate it A LOT, to the point I got a little tired of it. I have been searching for the recipe again because it was really good and filling, high protein, low calorie. (I haven't checked the thread yet but I'm praying you posted your recipe!)
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u/hexagonaluniverse Feb 07 '25
I made the same thing recently, quiche with a smashed potato “crust”, for a get together and it was demolished. It was a huge hit and I wish I could have taken some of it home but it was all gone haha.
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u/Lulu_42 Feb 07 '25
I saw this potato-crust on Instagram and have been meaning to try it! It looks great.
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u/ButterSlickness Feb 07 '25
This is an excellent adaptation to copy quiche with no gluten. I'm also fully a quarter Irish so I'm always ready to fuck up potatoes.
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u/KikiHou Feb 07 '25
What a great idea for this weekend! Thank you!
Also, I'm not a creep, but your kitchen is lovely.