Breakfast, Gluten Free, MainsPaul Shetler Fastbacon, eggs, cream, potato, green onions, nutmeg

Potato Crusted Quiche with Bacon & Caramelized Onions

Breakfast, Gluten Free, MainsPaul Shetler Fastbacon, eggs, cream, potato, green onions, nutmeg
Potato Crusted Quiche with Bacon & Caramelized Onions

Rebecca and I have been traveling a lot recently, often improvising, cooking in new kitchens and without access to our own pantry supplies. This Potato Crusted Quiche with Bacon and Caramelized Onions is a slam dunk for these situations. It is a reliable crowd-pleaser built on a simple shredded potato crust and easy pantry staples (milk, cream, eggs, onions, and bacon). The result is a sublime quiche with caramelized onions, a creamy custard, and smokey bacon. This recipe is also very adaptable...add cheese for extra richness....take out the bacon to make it vegetarian...or substitute your favorite topping. This recipe is adapted from More with Less.

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Yield: 9-inch quiche

For the Crust:

  • 1 pound grated potatoes, unpeeled (approximately 2 large russets)
  • 2 tablespoons canola oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper

For the filling:

  • 1/2 pound bacon
  • 1 medium onion, diced
  • 3 eggs
  • 3/4 cup cream
  • 1/4 cup milk
  • Pinch kosher salt
  • Pinch black pepper
  • Pinch nutmeg
  • 2 stalks green onions, cut into small pieces

Steps:

  1. For the crust: Preheat the oven to 425.
  2. Grate the potatoes into a large bowl with a tea towel in the bottom.
  3. Wring out the grated potatoes with the tea towel to remove the moisture.
  4. Mix the dry grated potatoes with the oil, onion powder, garlic powder, salt, and pepper until evenly distributed.
  5. Distribute the potato mixture evenly in an oiled or buttered 9-inch pie pan and bake for 25 minutes, until the crust is brown along the sides. Remove from the oven and set aside to cool.
  6. Reduce oven heat to 375.
  7. For the Filling: Cut the bacon into short thin strips and cook on medium high until crispy. Remove the bacon to cool and set aside.
  8. Add the diced onion to the leftover bacon fat and cook on medium-high heat until caramelized, about 15-20 minutes, stirring occasionally as they cook to keep from burning.
  9. While the onions are cooking, mix together the custard ingredients in a medium bowl (eggs, cream, milk, salt, pepper, and nutmeg).
  10. Sprinkle the bacon and caramelized onions on the bottom of the crust and pour over the custard mixture. Sprinkle the green onion over the top.
  11. Bake at 375 for 25 minutes, until the quiche is just cooked through and set. Allow to cool at least 15 minutes before serving.

Fall, Winter, Vegetarian, Favorites, Sides, Gluten Free, MainsPaul Shetler Fastpotato, goat cheese, garlic, cheese, nutmegComment

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