Potato Crusted Bacon & Gruyere Quiche

Marsha Gardner

By
@mrdick1950

I am in the process of submitting menus for a ladies retreat that will be held in the late winter. As I go through my recipe files I am amazed at how many Quiches I have and makes me want to make them all right now. I was talking with my husband about this particular one and he asked me to make it to take on a picnic tomorrow. I didn't know we were going on one until he asked me to make this. How sweet.


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Comments:

Serves:

6-8

Cook:

35 Min

Ingredients

CRUST

4 large
red skin potatoes, peel after cooking
2 Tbsp
butter, unsalted, melted
kosher salt and freshly ground black pepper to taste

FILLINING

4 slice
bacon, cut into pieces
1 small
onion, diced
4 large
eggs
1/2 c
half and half
1 Tbsp
cornstarch
1 tsp
thyme, fresh leaves, chopped
1/2 tsp
dry mustard, i prefer coleman's
1 1/2 c
gruyere cheese, freshly grated
kosher salt and freshly ground black pepper to taste

Directions Step-By-Step

1
Cook potatoes in simmering salted water until tender. Let cool completely before shredding with a box grater. Mix with melted butter. Season with salt and pepper. Press into well greased 9" tart pan with removable bottom. Bake in preheated 400-degree oven for 25 minutes. Let cool.
2
In a skillet, cook bacon until crispy. Remove and add onion to pan. Cook until onion is softened.

Whisk together all filling ingredients.( Mix the cornstarch with a little cream until there are no lumps and then add to the other ingredients).
3
Pour into cooled crust. Place on a baking sheet.

Bake in preheated 350 F oven for 35 minutes or until set. Let cool for 10 -15 minutes before serving.
4
This would be a great brunch dish or for people who are on a gluten- free diet.

About this Recipe