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Potato-Crusted Quiche

Ingredients

  • 1 lb. russet potatoes, peeled
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon grated Parmesan cheese
  • 5 large eggs
  • 1 cup whole milk
  • ½ cup tomato, diced
  • ¼ cup sliced green onions
  • 4 slices bacon, cooked and chopped
  • ½ cup shredded cheddar cheese (2 oz.)
  • 1 teaspoon garlic powder

Essential Tools

  • mandolin (optional)
  • 9-inch pie dish

Directions

  1. Preheat the oven to 400º.
  2. Using a knife or mandolin, carefully cut the potatoes crosswise into 1/8-inch-thick slices
  3. Place the sliced potatoes in a large bowl and drizzle with the olive oil.
  4. Sprinkle with salt, pepper, and the grated Parmesan cheese. Gently toss to coat.
  5. Arrange the potato slices in a 9-inch pie dish, overlapping them in a spiral pattern starting from the center and working your way out toward the sides of the dish and going up the edges. Fill in any gaps with leftover potato slices.
  6. Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown. Set the pie dish on a wire rack. Leave the oven on.
  7. In a medium bowl, whisk together the milk, garlic powder, and eggs in a large bowl. Stir in the bacon, cheddar cheese, and tomatoes.
  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 until the eggs are set in the middle and the potatoes are golden-brown, about 30 minutes.
  10. Transfer the quiche to a wire rack and let cool for 10 minutes.
  11. Cut into wedges and serve warm.

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