This is a very easy-to-make
quiche that is so delicious! The wonderful smell of the potato crust as it bakes will set your taste buds alive.
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Bacon and Cheese Quiche with
Potato Crust
Recipe Type:
Potatoes,
Eggs,
Pesto,
Cheese
Yields: 6 servings
Prep time: 20 min
Bake time: 40 min
Ingredients:
Potato Crust (see recipe below)
1 tablespoon butter
1/4 cup diced onion
1/4 cup diced red bell pepper
3 eggs, lightly beaten
1/2 cup milk
1/2 cup cream, half & half cream, or additional milk (your choice)
2 teaspoons prepared
pesto
2 or 3 bacon slices, cooked crisp and crumbled
Coarse
salt
and
pepper to taste
1/4 cup freshly-grated parmesan cheese
1 1/4 cups shredded cheddar cheese (either medium or strong)
Preparation:
Make Potato Crust and bake while you are
preparing to the quiche mixture.
In a small frying pan over medium heat, melt butter. Add onion and bell
pepper and sauté until soft; remove from heat and set aside.
In a bowl, whisk together the eggs, milk, and cream. Stir in the pesto,
crumbled bacon, onion/pepper mixture, salt, and pepper; set aside.
In another bowl, combine the parmesan cheese and cheddar cheese.
Sprinkle 1/2 of the cheese mixture onto the bottom of baked Potato
Crust. Pour the egg mixture over the top of the cheese. Sprinkle the
remainder of the cheese mixture evenly over the top.
Bake, uncovered, 30 to 40 minutes or until a knife inserted halfway
between center and edge comes out clean. Remove from
oven and serve immediately.
POTATO CRUST:
2 firmly-packed cups grated raw
potatoes
1/2 teaspoon salt
1 egg, beaten
1/4 cup grated
onion
Vegetable oil
Preheat oven to 400 degrees F. Oil a 9-inch pie
pan. Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze
out the excess water.
In a medium bowl, combine potatoes, egg, and
onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with
lightly floured fingers. NOTE: Try to keep the
thickness of the potato crust an even thickness on the sides and bottom.
Bake 35 to 40 minutes or until crust is golden brown
(after the first 20 minutes brush the crust with vegetable
oil to crisp it). Remove from oven. Reduce oven temperature
to 375 degrees F.
VARIATIONS: Vary the flavors in the potato crust
by adding some herbs (basil or oregano), or adding some caraway or fennel seeds. Try
adding garlic or using green onions instead of a slicing onion.
