Potato Crusted Quiche with Bacon, Cheddar, and Hatch Green Chiles
Heather HartmanShare
Potato Crusted Quiche with Bacon, Cheddar, and Hatch Green Chiles
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
American
Servings
8
Prep Time
15 minutes
Cook Time
45 minutes
INGREDIENTS
-
1.25 pounds Russet potatoes
-
.5 cup Parmesean, freshly grated
-
1 tablespoon Avocado oil
-
Salt and pepper
-
.05 - 1 cup Tenderbelly bacon, cubed
-
8 each Eggs
-
2 tablespoons Sour cream
-
.5 cup hatch green chiles
-
.5 cup cheddar, freshly shredded
-
.25 cup scallions
-
Salt and pepper
METHOD
Slice russet potatoes with a mandolin. Toss with salt, pepper, freshly grated parm and a little avocado oil.
Brown the cubed Tenderbelly bacon. Transfer to a plate and reserve the fat.
Brush the bacon fat along the bottom and sides of the pan. Pour any extra into the potatoes.
- Off heat, arrange the potatoes in a single spiral layer along the bottom and sides of the pan. Bake at 400F for 15-minutes.
Whisk the eggs, bacon, cheddar, scallions, salt and pepper. Pour into the cooked potatoes. The potatoes should not be brown at this point!
- Transfer to the oven, reduce the temp to 350F and bake for 30-minutes.
- Eat hot, room temp, or cold!