Crispy Homemade Potato Casserole – Gluten-free version

👨‍🍳 Method

1. 1
   Preheat the oven to 200°C (390°F). Grease a 24 cm pan.

   ⚙ Preheating the OvenOvenBaking pan

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Grate the vegetables and onion on a coarse grater and squeeze out the liquid well.

   Grater

   💡Grated vegetables (zucchini, squash, potatoes) are full of water: squeeze them in your palm or in a towel before mixing with the eggs, so the pie doesn't come out watery.
3. 3
   Mix the eggs until smooth.
4. 4
   Add the gluten-free flour blend and mix.
5. 5
   Add the vegetables, onion, olive oil, paprika, salt and black pepper and mix.
6. 6
   Pour into the pan and spread evenly.

   Baking pan
7. 7
   Bake 60–70 minutes, until the quiche is firm and golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Let cool 10 minutes before cutting.

   💡Resting before cutting sets the pie: cut straight out of the oven, it is still soft inside and the slices fall apart.