Leek & Pancetta Potato Crust Quiche

Servings: 4 Total Time: 1 hr 15 mins Difficulty: Beginner
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Leek & Pancetta Potato Crust Quiche

A quick and easy way to prepare a quiche without having to make a pastry-crust for a gluten-free lunch or meal!  Wow your family with this delicious potato crust quiche!

Print Recipe

Leek & Pancetta Potato Crust Quiche

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Gluten Free Keto
Difficulty: Beginner Prep Time 30 mins Cook Time 45 mins Total Time 1 hr 15 mins
Cooking Temp: 220  C Servings: 4
Best Season: Suitable throughout the year

Ingredients

Method

  1. Preheat oven to 220C/425F.

  2. Cook the potatoes in salted boiling water until tender. 

  3. Butter grease a 23cm springform pan. Place the boiled potatoes in the pan and with the back of a spoon press them firmly up the side first and then the base to form a crust. 

  4. Brush the top of the potatoes with melted butter and bake in oven for 30 minutes. Remove from oven and reduce temperature to 200C/400F. 

  5. Whilst the potatoes are in the oven, fry the leeks in a little butter until softened and remove from pan. Wipe the pan clean and sauté the pancetta/bacon cubes just before they turn completely crispy. 

  6. In a bowl, first whisk together the eggs, double cream, salt and pepper, then add the shredded cheddar cheese. 

  7. Scatter the leeks over the potato crust, continue with bacon and pour the egg mixture on top. Bake for about 30-45 minutes until top is golden. 

  8. Remove from oven. Leave for 5 minutes, then carefully remove the springform. 

  9. Garnish with chives and serve as it is or with a crispy side salad. 

  10. Enjoy!