Sun Dried Tomato, Bacon, & Zucchini Quiche w/Potato Crust {Paleo & Low FODMAP}

Quiche makes for a perfect Sunday brunch, light lunch, or tasty dinner side.  Thing is, it’s typically made with cream and has a {scrumptious} pastry crust.  Not that those are bad things… no no, they’re very very good actually.  That is, unless you’re one of those people who’s sensitive to things like lactose or gluten.  Then, it’s a major bummer ’cause you’re left sitting there staring at a delicious light fluffy dairy-filled quiche, that you can’t have, drooling uncontrollably, trying to fight back every urge to throw it in everyone’s face that’s enjoying it around you.  Okay, that’s extreme… but still, it can make one angry.  Which is why I’ve invented this… a grain-free, dairy-free, and yet, oh so scrumptious version!  ;)

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I’ve made potato crusts a lot with my frittatas and quiches.  They’re super tasty… they add texture and a pretty little scalloped edge.  Gotta love those scalloped edges.  On top of looks, it adds oomph- a depth that makes it more of a balanced bite… potatoes, eggs, bacon, and veggies all in one scrumptious nibble!

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For those who are eating low FODMAP foods right now (foods that often cause the belly upset resulting in bloating, gas, aches, etc.), this quiche is for you!  There’s no onions or garlic, no cheese, and no stuff that’ll cause disruption in your happy little belly.  It probably sounds sad to those who don’t do the whole FODMAP thing… what kind of life is a life without garlic and onion!??  I know, it’s tough to imagine, but many folks out there simply can’t handle.  And since I’m on a temporary low FODMAP healing diet for my belly, I’m getting as creative as I can to create FODMAP-friendly Paleo recipes for all to enjoy!  But don’t worry, there’s no lack of flavor here… it’s good for people who have no restrictions, too- promise!  The man of the house over here hates substution-type foods… and he devoured this up in a heartbeat.  So quickly actually that I had to make another the next day just to get in there and get to enjoy.  :)

A tad more info: low FODMAP, in short, is a diet where foods that cause bloating, discomfort, etc. (common amongst those with IBS, SIBO, and other gastro-intestinal issues) are eliminated to decrease gut issues.  It’s typically a healing diet, meaning it’s not permanent, but is done until the gut is healed.  During that time, avocados, onions, garlic, and several other foods are not eaten or are eaten less.  See more HERE if you’d like!

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I put a lot of thought into how to create full flavors with no onions, garlic, or cheese.  For added flavor, I used sun-dried tomatoes, basil, and lots of zucchini.  Green onions, if just the green, are legit for low FODMAP eating, so they were added for a little extra flavor, too.  For moisture, which is what really lacks when you can’t add dairy or cheese, I added bacon.  The bacon brings it all together, both in flavor and texture!  It’s MVP here.  ;)

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Once you make this once, you’ll quickly see how adaptable it is.  You can add it or swap out whatever you want… I’d start with this version though, as it’s quite scrumptious and tasty, if I must boast.  If you are hankering for some cheese though, I think dots of ricotta or some fresh mozzarella would be super great with these flavors.  Whatever you do, I hope you enjoy and devour happily!

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makes 8 servings

INGREDIENTS

for the filling…

1/2 cup chopped bacon, uncooked

1 cup sliced zucchini, approx. 1/8 inch thick

1/2 cup diced red bell pepper

1/4 cup chopped sun-dried tomatoes (dried only, not marinated*)

1/2 cup chopped fresh basil

1/2 cup chopped green onions, green parts only

1/4 tsp dried thyme

1/4 tsp salt

1/4 tsp black pepper

for the egg mixture…

8 eggs

1/4 tsp salt

1/8 tsp black pepper

7-8 thin slices tomato

 

for the potato crust…

2 large Russet potatoes, peeled

1/4 tsp dried thyme

1/4 tsp salt

1/4 tsp black pepper

1 tbsp olive oil

*marinated sun-dried tomatoes typically have garlic and sometimes onion in the oil… dried are just tomatos and salt!

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DIRECTIONS

Slice potatoes into even rounds about 1/8 inch thick

Add to a bowl along with salt, pepper, and thyme

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Toss well with olive oil to coat them all evenly

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Using a lightly greased standard 9 inch cake pan,

layer the potato slices along the bottom and sides of the dish

To create a nicely scalloped edge, alternate two rows of potatoes along the sides

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Bake on the center rack for about 15 minutes, uncovered

(When arranging, keep in mind that thin edges may burn slightly, so keep thicker edges facing up)

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While the potatoes are baking, prepare the filling…

Slice the zucchini (I slice them into about 1/8 inch slices, then cut them all in half),

dice the red pepper, green onion, basil, sun-dried tomatoes, and chop bacon

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Cook the bacon over medium heat for about 5 minutes, until lightly browned

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Once cooked, discard most of the bacon fat, leaving about 1 tbsp in the pan to continue cooking with

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Add the sliced zucchini and cook about 3-4 minutes

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For the eggs…

Whisk the salt, pepper, and eggs together in a large bowl

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Stir in the veggie-bacon filling

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By now, potatoes should be done… it’s ready for assembling!

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Pour the egg filling into the potato crust, spreading it all out evenly across the pan

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Lay the tomato slices over the top

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Bake the quiche on the center rack, uncovered, for about 30 minutes

You’ll know it’s done when a knife comes out of the center clean

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Let it rest for about 10 minutes to set (to help it cut and be served without falling apart!)

Serve it up and enjoy!

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Sun Dried Tomato, Bacon, & Zucchini Quiche w/Potato Crust {Paleo & low FODMAP}
 
A low FODMAP-Paleo quiche perfect for any Sunday brunch, light lunch, or tasty dinner side!
Author:
Ingredients
  • for the filling…
  • ½ cup chopped bacon, uncooked
  • 1 cup sliced zucchini, approx. ⅛ inch thick
  • ½ cup diced red bell pepper
  • ¼ cup chopped sun dried tomatoes, dried only, not marinated
  • ½ cup chopped fresh basil
  • ½ cup chopped green onions, green parts only
  • ¼ tsp dried thyme
  • ¼ tsp salt
  • ¼ tsp black pepper
  • for the egg mixture...
  • 8 eggs
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 7-8 thin slices tomato
  • for the potato crust…
  • 2 large Russet potatoes, peeled
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper
Directions
  1. Preheat oven to 375 degrees
  2. To make the potato crust...
  3. Evenly slice the potatoes into approx. ⅛ inch slices (with a mandolin or sharp knife). In a large bowl, toss the potatoes with the olive oil, salt, and pepper. Lightly grease a 9-inch cake pan. Lay the potato slices across the bottom and along the sides, layering them to fill all gaps. Bake the potatoes on the center rack of the oven, uncovered, for 15 minutes.
  4. Meanwhile, prepare the filling...
  5. Add the chopped bacon to a large pan over medium heat. Cook for approx. 5 minutes, stirring often to prevent burning. Once lightly browned, discard most of the bacon fat, reserving about 1 tbsp in the pan to continue cooking with. Add the zucchini and bell pepper. Sauté for 3-4 minutes.
  6. To assemble the quiche...
  7. Whisk the eggs, thyme, salt, and pepper together. Add the veggie-bacon filling to the eggs. By now, the potatoes should be done. Pour the egg filling into the potato crust, spreading it out evenly across the pan. Top the egg with tomato slices. Bake on the middle rack, uncovered, for 30 minutes (to test, slide a knife through the center- if it comes out clean, it’s done).
  8. To serve...
  9. Let the quiche cool for 10 minutes to set. Slice pieces, plate, and devour. Top with chives, optional.
 

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About Me

Hi, I'm Natalie! I like to cook, eat, and adventure. I live in a little home with an itty-bitty kitchen, a crazy feline, and a very hungry boyfriend. Lots of cooking and devouring goes down here. Farmer's markets inspire me, as do the seasons and travel. I create simple recipes using wholesome real food. Enjoy!

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