There is a moment where you have extra veggies in your fridge that are nearing their expiration date and you have no idea how to get rid of them all. Well, this Potato Crusted Quiche is just the answer. I had little bits of ingredients left from other recipes and this came together beautifully and was delicious!
Ingredients:
3 russet potatoes
2 tablespoons olive oil
Salt and pepper
1 tablespoon chili pepper
4 eggs
a cup of milk
1 tablespoon garlic powder
diced green pepper
1/2 white onion, diced
4 slices bacon, cooked and crumbled
1/2 cup cheddar, shredded
Instructions:
1) Preheat oven to 400 degrees. Clean the potatoes, peel them and slice into thin chips. Mix the chips with the olive oil, salt, pepper and chili powder until evenly coated.
2) Lay slices into a pie dish overlapping until the bottom and sides are covered. Bake the potatoes for 15 minutes.
3) In a bowl, whisk eggs, milk, pepper, onion, bacon, garlic powder and half of the cheese. Pour the egg mixture on top of the potatoes, top with the remaining cheese and bake for 30 minutes until eggs are set and potatoes have browned.
Ingredients
- 3 russet potatoes
- 2 tablespoons olive oil
- Salt and pepper
- 1 tablespoon chili pepper
- 4 eggs
- 1 cup milk
- 1 tablespoon garlic powder
- 1 green pepper, diced
- 1/2 white onion, diced
- 4 slices bacon, cooked and crumbled
- 1/2 cup cheddar, shredded
Method
- Preheat oven to 400 degrees. Clean the potatoes, peel them and slice into thin chips. Mix the chips with the olive oil, salt, pepper and chili powder until evenly coated.
- Lay slices into a pie dish overlapping until the bottom and sides are covered. Bake the potatoes for 15 minutes.
- In a bowl, whisk eggs, milk, pepper, onion, bacon, garlic powder and half of the cheese. Pour the egg mixture on top of the potatoes, top with the remaining cheese and bake for 30 minutes until eggs are set and potatoes have browned.
