Gluteeniton quiche

Hyvää ruokahalua ihanat!

If you’ve read other posts you may have noticed Kaisa and I actively avoiding wheat, rice, and corn in our recipes, as well as trying to source our ingredients from within the EU. With this recipe I wanted to explore gluteeniton quiche- and we’re in Finland- so potatoes happened.

Beware: the following recipe is deceptively easy and you will have approximately 7ish minutes of down time between chopping and baking. I recommend using this time to call your *insert loved one you don’t talk to enough.*

(Friendly reminder to keep thinking about ingredients sourcing, especially as we move into late autumn/winter and local produce becomes harder to come by. We have options! Don’t be discouraged!)

Ingredients from Knehtilä market:

  • 3 baby potatoes
  • 1/3 zucchini
  • 3 eggs
  • 2 cloves garlic
  • ½ onion

Ingredients from Prisma:

  • Handful parsley
  • ½ cup oat milk
  • 1/3 bell pepper
  • salt + pepper
  • olive oil


  1. Preheat oven to 175 c and drizzle olive oil across the bottom and sides of your small pie pan.
  2. Thinly slice baby potatoes and line pie pan to make the “crust.”
  3. Once preheated, bake potatoes for 15 minutes.
  4. While the crust bakes, chop onions, garlic, bell pepper, parsley and zucchini. Milk in a bowl with oat milk and 3 eggs. Add a dash of salt and pepper.
  5. After 15 minutes, carefully pour egg mixture over the crust and bake for another 25(ish) minutes.

Note: Baking time could be shorter or longer, depending on how thick you sliced your potatoes and how tall your pie pan is.

Second note: Best served over a conversation re: food system transformation and alternatives to the capitalist growth model with friends.