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
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CRUST
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4 largered skin potatoes, peel after cooking
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2 Tbspbutter, unsalted, melted
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·kosher salt and freshly ground black pepper to taste
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FILLINING
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4 slicebacon, cut into pieces
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1 smallonion, diced
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4 largeeggs
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1/2 chalf and half
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1 Tbspcornstarch
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1 tspthyme, fresh leaves, chopped
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1/2 tspdry mustard, i prefer coleman's
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1 1/2 cgruyere cheese, freshly grated
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·kosher salt and freshly ground black pepper to taste
How to Make Potato Crusted Bacon & Gruyere Quiche
- 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.
- 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). - 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. - This would be a great brunch dish or for people who are on a gluten- free diet.
