Potato-Crusted Quiche

Whip up this scrumptious Potato-Crusted Quiche for a delightful twist on a classic dish. With its crispy potato crust and savory filling, it's perfect for brunch or a light dinner.

Original recipe source

Cook time: 70 minutes

Servings: 5

Ingredients

• 1 lb russet potatoes
• 3 tbsp olive oil
• 2 tsp salt
• 0.5 tsp pepper
• 1 tbsp grated Parmesan cheese
• 5 large eggs
• 1 cup milk
• 0.5 cup diced tomato
• 0.25 cup sliced green onions
• 0.5 cup cooked bacon
• 0.5 cup shredded cheddar cheese
• 1 tsp garlic powder

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel the potatoes, then thinly slice using a knife or mandoline.
3. Add the sliced potatoes to a large bowl and drizzle with olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and Parmesan. Toss to coat.
4. Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the slices. Fill in gaps with leftover slices.
5. Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown. Reduce the oven temperature to 350°F (180°C).
6. In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining salt, remaining pepper, and garlic powder.
7. Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift, stop and press them down with a spoon.
8. Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
9. Slice and serve the quiche warm. Enjoy!