Southern In Law: Recipe: Tater Tot Crusted Quiche (Gluten Free!)

Tater Tot Crusted Quiche Recipe - Breakfast casserole recipe, healthy, gluten free, high protein, hash brown quiche, potato gems

Gluten Free Tater Tot Crusted Quiche Recipe - Tater Tots/Potato Gems form a hash brown crust for this delicious egg casserole recipe. Perfect for meal prep, this healthy breakfast, lunch or dinner option is the perfect way to pack in extra veggies in a dish kids and adults will love. High protein, low fat, gluten free, nut free and so delicious!

Life is weird right now. Almost everyone is at home, so many people have lost their jobs either permanently or indefinitely, kids are doing school from home and everyone is stuck inside.

But some things still remain the same. You still have to eat and you've still got to work out what you have to eat.

And I'm hear to provide you with new ideas!

This Hash Brown Crusted Quiche is one of our current favourites - and Jesse's go-to lunch.

It's super simple to make and packed full of veggies without feeling "healthy" or boring. I make a batch almost every week, freezing individual slices for a quick and easy lunch.

And I mean... can you go wrong with potato gems/tater tots?!

Here's what's in the recipe >>

To make this recipe, you'll need:

Potato Gems/Tater Tots
Eggs
Vegetables
Cheese

And that's it!

Here's the recipe! >>

Tater Tot Crusted Quiche

Yield: makes 6-8 slices

Author: Southern In Law

Prep time: 5 MCook time: 40 MTotal time: 45 M

Ingredients:

500g potato gems/tater tots (enough to cover the base of your dish)
1/2 red bell pepper/capsicum, diced
2 cups frozen vegetables (or fresh!)
1 cup (100g) grated cheese
6 eggs
2 cloves garlic, crushed
Salt and pepper, to taste
Optional: Sliced ham, cooked bacon or whatever you fancy!

Instructions:

How to cook Tater Tot Crusted Quiche

Preheat your oven to 200C/390F.
Line a baking dish with baking paper and set aside (I used an 8x11" ceramic baking dish).
Lay your tater tots/potato gems in an even layer on the bottom of your pan.
Bake for 10-15 minutes or until your potato gems are just soft.
Remove your pan from the oven and press your potato gems with the back of a spoon, creating an even layer.
Bake your "crust" for another 15-20 minutes or until golden.
In a mixing bowl, add all of your remaining ingredients and mix until combined.
Pour your egg mixture over your cooked crust and place your pan back in the oven for another 30 minutes, or until your egg mixture is set and your quiche is golden on top.
Allow to cool slightly before slicing and serving, or cool your quiche completely to slice and keep for later. This quiche will keep for 2-3 days in the fridge in an airtight container or can be frozen to reheat and eat later.