Bacon and Cheese Quiche with Potato Crust Recipe

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 saute 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 approximately 35 to 40 minutes until a knife inserted halfway between center and edge comes out clean or until the internal temperature registers 170 to 175 degrees F. on your cooking thermometer.

Remove from oven and serve. Serve either hot or warm.

Makes 1 (9-inch pie) - 4 to 6 servings.

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.

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.

Makes 4 to 6 servings.