Imagine a dish that combines the comforting flavors of crispy potatoes, rich cheddar cheese, and savory bacon all wrapped in a fluffy quiche—sounds irresistible, right? Welcome to the world of Potato Crusted Quiche with Cheddar and Bacon! This American classic is not just a feast for the taste buds; it's also a feast for the eyes, making it the perfect centerpiece for brunch or a cozy family dinner. With a prep time of just 15 minutes and a total cooking time of only an hour, you’ll be savoring each delicious bite in no time. Ready to impress your guests and elevate your cooking game? Let’s dive into this mouthwatering recipe!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 large potatoes, grated
- 1 cup shredded cheddar cheese
- 4 slices of bacon, cooked and crumbled
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your quiche cooks evenly and the potato crust becomes crispy.
- Prepare the potatoes by peeling them if desired, then grate them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture. This step is crucial for achieving a crispy crust.
- In a large mixing bowl, combine the grated potatoes with 1/2 teaspoon of salt. Stir well to evenly distribute the salt. Let the mixture sit for about 5 minutes to draw out more moisture.
- After the potatoes have rested, use your hands to press them into a greased 9-inch pie dish or quiche pan. Make sure to evenly spread the potatoes across the bottom and up the sides, forming a crust. Bake the potato crust in the preheated oven for about 15 minutes, or until it starts to turn golden brown.
- While the crust is baking, prepare the filling. In a medium bowl, whisk together the 4 large eggs, 1 cup of milk, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg until well combined.
- Once the potato crust is done baking, remove it from the oven and let it cool slightly. Sprinkle the crumbled bacon and shredded cheddar cheese evenly over the crust.
- Pour the egg and milk mixture over the bacon and cheese, ensuring that it is evenly distributed. The liquid should fill the crust but not overflow.
- Return the quiche to the oven and bake for an additional 30 minutes, or until the filling is set and the top is lightly golden. You can check for doneness by inserting a knife in the center; it should come out clean.
- Once baked, remove the quiche from the oven and let it cool for about 10 minutes before slicing. This will help the filling to firm up slightly and make it easier to cut.
- Serve warm or at room temperature. Enjoy your delicious Potato Crusted Quiche with Cheddar and Bacon!
Tips
- Crispy Crust is Key: To achieve that perfect crispy potato crust, make sure to squeeze out as much moisture as possible from the grated potatoes. This step is crucial for a quiche that holds its shape and offers a satisfying crunch.
- Customize Your Fillings: Feel free to get creative with the filling! Swap out the bacon for sautéed vegetables or add different cheeses like feta or gouda for a unique twist.
- Don’t Rush the Cooling: After baking, let the quiche cool for about 10 minutes before slicing. This helps the filling set and makes it easier to cut clean slices.
- Serve It Right: This quiche is delicious warm or at room temperature, making it perfect for brunch gatherings or meal prep for the week ahead.
- Make Ahead: You can prepare the potato crust a day in advance and store it in the refrigerator. Just fill it with the egg mixture and toppings before baking to save time on busy days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 12g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 120mg
