Potato Crusted Quiche with Bacon, Cheddar, and Hatch Green Chiles
Heather HartmanPotato Crusted Quiche with Bacon, Cheddar, and Hatch Green Chiles
Heather Hartman Health
8
15 minutes
45 minutes
American
Breakfast
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!