Potato Crusted Bacon & Gruyere Quiche

Marsha Gardner


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.


★★★★★ 2 votes

35 Min



  • 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
  • 1/2 c
    half and half
  • 1 Tbsp
  • 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

How to Make Potato Crusted Bacon & Gruyere Quiche


  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.

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About Potato Crusted Bacon & Gruyere Quiche

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