Carnitas Pie With A Potato Crust

Mains, Gluten-Free, Parties & Potlucks
A Whole 30 and gluten free compliant pie with a potato crust, pork carnitas, caramelized onions, roasted tomatoes, and eggs. My idea was to take the ingredients of pork taco and make it into a pie or quiche with a layered potato crust.
Carnitas Pie With A Potato Crust


  • 1 recipe Garlicky Slow-ish Roasted Tomatoes
  • 1 recipe Carnitas
  • 1 recipe Layered Potato Crust
  • 8 red radishes, diced
  • 2 carrots, peeled and diced
  • extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 4 cups pork carnitas
  • 1/2 cup caramelized onions
  • 1 cup Garlicky Tomatoes
  • 6 eggs
  • 2 tablespoon water or stock
  • 2 tablespoons chopped cilantro, parsley or chives
  • 1 layered potato crust


  1. Preheat the oven to 400 °.
  2. Toss the radishes with olive oil. sprinkle salt and pepper and place on a shallow sheet pan and roast for 20-30 minutes. Prepare the carrots the same way at the same time.
  3. Place pork carnitas in the potato crust, add radishes, carrots and onions.
  4. Beat the eggs well with the water or stock, add the cilantro and pour into potato crust.
  5. Arrange the tomatoes on top of the pie skin side up.
  6. Wrap the edge of the pie with aluminum foil to cover the edge of the potato crust.
  7. Bake for 45 minutes until the eggs are cooked. You can remove the foil to crisp the potato edge about 10 minutes before the pie is done.
  8. Cool for ten minutes. Gently and carefully lift the pie out of the pan using the parchment strips and place on a serving plate.
Total time:
Yield: 8 servings