Potato Crusted Quiche
Recipe GLPRa6a189102de41a
A crispy potato crust replaces traditional pastry in this savory quiche loaded with smoky cheddar, ham, bacon, and fresh green onions. Golden and tender inside with a satisfying crunch, this cast-iron skillet quiche serves 8 and is perfect for brunch, lunch, or dinner.
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Ingredients
1 1/2 lbs potatoes, peeled and shredded
2 bacon slices, cooked and crumbled
2 tablespoons bacon fat or olive oil
5 eggs
1 2/3 cups milk
4 oz ham, cut into 1/4-inch pieces
2 green onions, chopped
2 oz smoked cheddar cheese, shredded
Salt to taste
Black pepper to taste
Directions
Preheat your oven to 375 degrees Fahrenheit.
Place the shredded potatoes in a fine-mesh sieve set over a bowl. Using your hands, firmly squeeze out as much liquid as possible from the potatoes and discard the liquid.
In a small bowl, combine the drained shredded potatoes with the cooked crumbled bacon and mix until evenly distributed.
Heat a 10 or 11-inch cast-iron skillet over medium-high heat until it is hot throughout.
Add the bacon fat or olive oil to the hot skillet and heat it until it shimmers. Use a brush or paper towel to coat the bottom and sides of the pan evenly with the hot fat.
Quickly add the potato-bacon mixture to the skillet and use a rubber spatula to spread it in an even, thin layer across the bottom and all the way up the sides to the rim. Gently press the potatoes against the pan to form a cohesive crust. If any holes appear, use the spatula to spread additional potato mixture over them. Cook for 3 minutes, stirring occasionally, until the potatoes are golden brown and beginning to crisp.
While the potatoes cook, in a mixing bowl lightly beat together the eggs and milk. Stir in the diced ham, chopped green onions, and shredded smoked cheddar cheese. Season the mixture with salt and black pepper to taste.
Carefully pour the egg and cheese mixture over the hot potato crust, distributing it evenly.
Place the skillet in the preheated 375-degree oven and bake for 20 to 25 minutes, until a knife inserted in the center comes out clean, indicating the eggs have reached an internal temperature of 160 degrees Fahrenheit.
Remove from the oven and let cool for 1 to 2 minutes. Use a thin spatula to gently loosen the potato crust from the pan and slide onto a cutting board. Cut into wedges and serve warm.
