Potato-Crusted Quiche Recipe by Tasty
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.
Ingredients
Scaled from 5 servings
- 1 lb russet potatoes
- 3 tablespoons olive oil
- 2 teaspoons salt, divided
- ½ teaspoon pepper, divided
- 1 tablespoon grated parmesan cheese
- 5 large eggs
- 1 cup milk
- ½ cup tomato, diced
- ¼ cup sliced green onions
- ½ cup bacon, cooked and chopped
- ½ cup shredded cheddar cheese
- 1 teaspoon garlic powder
Instructions
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Preheat the oven to 400°F (200°C).
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Peel the potatoes, then thinly slice a knife or mandoline.
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Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
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Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
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Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
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Reduce the oven temperature to 350˚F (180˚C).
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In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
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Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
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Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
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Slice and serve.
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Enjoy!
Nutrition
Per serving
| Calories | 404 |
|---|---|
| Fat | 24 |
| Carbohydrates | 23 |
| Fiber | 2 |
| Sugar | 4 |
| Protein | 22 |