Potato Crusted Bacon & Gruyere Quiche
By
Marsha Gardner
@mrdick1950
1
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.
Ingredients
- 4 large
- red skin potatoes, peel after cooking
- 2 Tbsp
- butter, unsalted, melted
- kosher salt and freshly ground black pepper to taste
- 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
CRUST
FILLINING
How to Make Potato Crusted Bacon & Gruyere Quiche
- 1Cook 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.
- 2In 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). - 3Pour 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. - 4This would be a great brunch dish or for people who are on a gluten- free diet.
