Breakfast Potatoes Tart

Updated: Sep 2

Discover this easy to make delicious gluten free savory breakfast tart made with potatoes, eggs, cheese, cream, and fresh herbs!

Breakfast Potatoes Tart

This is a very simple and delicious savory potatoes tart with a lot of flavors! It truly requires almost no effort to make and it is perfect for breakfast, as a snack throughout the day, or for any parties or outdoors functions.


I came up with this recipe after combining two of my favorite things: Tortilla Española and quiche. I hope you enjoy it as much as I do.


This dish is Lacto-Ovo Vegetarian.


What is the flavor profile?

Earthy, floral, herbaceous, and savory.


What ingredients will I need?

potatoes, eggs, cheese, an onion, herbs, cream, salt and pepper.


What else will i need to make this?

A springform dish and parchment paper.


Can I make substitutions?

Yes. You can use whatever cheese you want and instead of using onions you can use leeks or green onions. You can also add bacon, prosciutto, mushrooms, ham, etc.. Make it your own!


Let's make it!


Prep time 15 minutes

Cooking time 70 minutes

Serves 4 to 6 people



INGREDIENTS

  • 3 yellow potatoes

  • 6 eggs

  • 1 cup of Gouda cheese (or the cheese of your choice)

  • 1/2 cup of heavy cream

  • 1 small onion (diced)

  • 1/4 cup of fresh parsley (chopped)

  • 1 tablespoon of fresh thyme

  • 1 teaspoon of Sea Salt

  • 1 teaspoon of Black pepper


Method

  1. Preheat oven at 375° F.

  2. Line a springform with parchment paper and grease lightly (figure 1).

  3. Wash all potatoes throughly. Slice as thin as possible. Arrange some of the potatoes at the bottom of the springform (figure 2).

  4. Dice the onion and chop the parsley.

  5. In a mixing bowl, combine onion, parsley, and thyme.

  6. Whisk eggs and cream together until it begins to thicken. Add salt and pepper. Add egg mixture to onions, parsley, and thyme. Incorporate well.

  7. Pour the mixture onto the springform (figure 3).

  8. Add a layer of gouda (figure 4) and top with the rest of the potatoes (figure 5).

  9. Bake for 70 minutes.

  10. Once time has elapsed, remove from oven and let it cool down for 5 minutes before removing from springform (figure 6).

  11. Serve and enjoy!

Printable PDF Recipe below:

Breakfast Potatoes Tart
.pdf
Download PDF • 20.34MB

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