Gluten Free Crusted Potato Quiche

 Ingredients

700g potatoes peeled and cubed

1 small leek diced

1 small onion diced

5 large eggs 

3 tablespoons yoghurt

200g bacon( cut into strips or use pancetta pieces)

2 spring onions

Sea salt and pepper

2 tablespoons extra virgin olive oil or butter

Method

Preheat oven to 180 degrees

Boil the potatoes for 20 minutes or until tender

Mash the potatoes with a little sea salt and butter or olive oil

Fry the bacon, onion ,leek and spring onion in 1 tablespoon olive oil or butter on a low heat for 5 to 10 minutes

Line a quiche dish with parchment paper. Press mashed potato in to the base and sides to form a crust

Whisk the eggs and yoghurt with sea salt and black pepper in a separate bowl

Add the bacon, onions, spring onions and leeks to the egg mixture

Pour the mixture into the potato crust and cook in the oven for 20-25 minutes

Allow to cool before slicing and serving

Great to balance these blood sugars and ideal cold as a lunch to avoid that post lunch slump