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
- 1 lb russet potato
- 3 tablespoons olive oil
- 2 teaspoons salt, divided
- ½ teaspoon pepper, divided
- 1 tablespoon grated parmesan cheese
- 5 eggs
- 1 cup milk
- ½ cup tomato, diced
- ¼ cup green onion, sliced
- ½ cup bacon, cooked and chopped
- ½ cup shredded cheddar cheese
- 1 teaspoon garlic powder
Directions
- 1
Preheat the oven to 400°F (200°C).
- 2
Peel the potatoes, then thinly slice a knife or mandoline.
- 3
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.
- 4
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.
- 5
Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
- 6
Reduce the oven temperature to 350˚F (180˚C).
- 7
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.
- 8
Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
- 9
Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
- 10
Slice and serve.
- 11
Enjoy!