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.
Cuisine: American, French
Servings: 19" quiche
Author: The Carefree Kitchen
4-5large Russet Potatoeswashed, peeled and cut thinly with a mandoline
8slicesBaconcut into ½" pieces and cooked until golden brown (or ½ cup prepared bacon bits)
1 ¼cupsShredded Swiss Cheese or Cheddar Cheese
Preheat oven to 400 degrees.
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). Mix until well combined, then pour over the ham and bacon mixture. Top with the remaining cheese.
Bake the quiche in a preheated 350 degree oven for about 30-40 minutes, or until the egg mixture is set in the middle. You can test by gently shaking the pan just a little to see if the middle of the quiche is still runny. If you still aren't sure, insert a toothpick or knife into the center and it should come out clean.
Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Enjoy!
If your pie crust gets too brown but the quiche isn't finished cooking, tear off 2" strips of aluminum foil and lightly tuck them around the crust to prevent it from browning even more.