Potato Crust Quiche Ham And Bacon Quiche

This Potato Crust Quiche, made with a base of thinly sliced potatoes, is simple, delicious, packed with protein and naturally gluten-free.

It’s loaded with ham, bacon bits, shredded cheese and a velvety smooth custard that goes perfectly with its yummy, beautiful potato crust.


– Russet Potatoes – Bacon – Ham – Swiss Cheese – Heavy Cream

Arrange potato slices so that they are slightly overlapping in a single layer on the bottom and sides of a 9" pie dish. Toss in little vegetable oil and season with salt and pepper.


Bake for 20-30 minutes, or until fork tender and a little golden brown. Remove from the oven and set aside. Reduce heat to 350 degrees.


In a saute pan over medium-high heat, cook sliced bacon until golden brown. Remove the cooked bacon bits and drain on a paper towel.


Sprinkle the ham and bacon evenly inside the pie crust, then top with half of the cheese.


In a medium-sized mixing bowl, whisk together the eggs, cream, milk, salt, pepper, nutmeg, cayenne and mustard (optional).


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