If all the best worlds and food groups collided, they would land in this Gluten Free Tater Tot Quiche. Potato lovers, this one’s for you!
In this episode of rage baking…JUST KIDDING! I made this quiche calmly and with love in my soul. If you need one for rage baking though, make sure to head on over to my Best Paleo Brownies recipe; it doesn’t disappoint.
Ok back to this potato crusted quiche made with crispy, delicious tots. I love me some traditional quiche with a flaky crust, but I also like to stockpile frozen gluten free tots, because my inner child demands I do.
So last week as I fumbled around the kitchen and resented my family for needing to consume food every evening (kidding, calm down), I found one gluten free frozen pie crust, some eggs, and some frozen tots. Score. Now, my middle daughter hates onions (I’m not sure how we could possibly be related) and so I made one of my pizza quiches (find that recipe HERE) and then decided to try something fun with my tots.
Now, I’d like it to be known that soggy tots are not an option here so pre-baking them is real important. And if you skip that step and throw frozen tots in the bottom of a cast iron skillet and think it’s gonna be ok, it’s not and you’ll be disappointed and maybe even tearful.
So trust me when I say, BAKE THE TOTS until the are crispy. Air fry them if you can, they’ll be even more delightful, but please for the love of white contraband potatoes, cook them first.Print
Gluten Free Tater Tot Quiche
- 1 bag (16 ounces frozen tater tots)
- 1 onion, diced
- 3 tablespoons ghee
- 2 teaspoons coconut sugar
- 5 eggs
- 1/3 cup dairy free milk
- 1 cup white cheddar or swiss cheese, shredded (optional)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Preheat your oven to 425F
- Arrange your tots on a baking sheet and place them in the oven for 20 minutes
- Along with the tots, place an empty 10″ cast iron skillet in the oven to heat
- While they bake, heat the ghee in a medium skillet over medium heat
- Add the onions in the skillet and saute for 8-10 minutes or until they become translucent
- Now add the coconut sugar and cook until they are nicely browned and caramelized, another 10 minutes or so, then remove the onions from the heat
- Remove the tots from the oven when they are done and remove the cast iron skillet as well
- Lower the oven heat to 350F
- Transfer the tots to the cast iron skillet and mash them down with a potato masher
- In a bowl stir together the eggs, milk, cheese, seasonings, and caramelized onions
- Now pour the mixture over the mashed tots and place the hot skillet back into the oven and bake for 45 minutes or until the eggs are baked through in the center
- Remove carefully, slice and serve with flaky sea salt and parsley
OMGoodness, this is sooo good! This has become a staple for my family. It’s one of those meals that I fall back on when I forgot to plan dinner. Thanks so much for another great recipe.
One question – is there a reason the tater tots need to be baked on a separate baking sheet, or could they just be cooked on the cast iron skillet since they’re going to end up there anyway? I’ve done separate previously but it just dawned on me today whether it was possible to use the skillet and avoid washing one more pan after dinner!! 🙂