Canadian Bacon, Green Chile, & Cheddar Quiche with a Shredded Potato Crust
My husband was going to help our friends move, so I prepared this Canadian bacon, green chile, & cheddar quiche with a shredded potato crust recipe. This hearty ham and cheese quiche was a filling and delicious breakfast to give him the energy for the heavy lifting he would be doing all day long. I really love the potato crust because it adds great flavor without all the fat from a regular pastry crust. This delicious ham, green chile, and cheese quiche recipe was a big hit with my husband, and he loved it doused with hot sauce. We thought this quiche paired nicely with some twisted bacon and a fruit salad.
Canadian Bacon, Green Chile, & Cheddar Quiche with a Shredded Potato Crust
Ingredients:
- 1½ -2 russet potatoes, peeled and grated
- Butter or olive oil cooking spray
- ½ cup of Canadian bacon or ham, chopped
- 1 (3-oz) can of green chiles, diced
- 1 tomato, diced
- ½ cup of cheddar cheese, grated
- 7-8 eggs, well-beaten
- ½ cup of whole milk or heavy cream
- Sea salt and freshly cracked pepper, to taste
Serving:
How to Make a Canadian Bacon, Green Chile, & Cheddar Quiche with a Shredded Potato Crust
Preheat the oven to 375 degrees. Place the oven rack on a lower shelf. Coat a pie dish with butter or cooking spray.
Peel and shred the two potatoes onto two paper towels. Add two paper towels to the top and press all the liquid from the potatoes.
Place the shredded potatoes over the bottom and sides of the pie pan, pressing firmly.
Spray with olive oil cooking spray and season with sea salt, freshly cracked pepper, and garlic powder to taste.
Place in the oven on the lower rack and bake for 15-20 minutes, or until starting to become golden brown. Remove from oven and set aside.
Sprinkle some of the tomatoes, ham, green chile, and cheddar cheese on top of the potatoes.
Beat the eggs with the milk or heavy cream and season with sea salt and freshly cracked pepper.
Pour the egg mixture over the veggies, then top with the remaining tomato, ham, green chiles, and cheese.
Place in the oven and bake for 30-35 minutes, or until a tester inserted into the center of the quiche comes out clean. Do not overcook.
Remove from oven and let cool for a few minutes before slicing. Enjoy.
Equipment
Ingredients
- 1½ - 2 russet potatoes peeled and grated
- Butter or olive oil cooking spray
- ½ cup of Canadian bacon or ham chopped
- 1 3-oz can of green chiles, diced
- 1 tomato diced
- ½ cup of cheddar cheese grated
- 7-8 eggs well-beaten
- ½ cup of whole milk or heavy cream
- Sea salt and freshly cracked pepper to taste
Serving:
- Hot Sauce
Instructions
- Preheat the oven to 375 degrees. Place the oven rack on a lower shelf. Coat a pie dish with butter or cooking spray.
- Peel and shred the two potatoes onto two paper towels. Add two paper towels to the top and press all the liquid from the potatoes.
- Place the shredded potatoes over the bottom and sides of the pie pan, pressing firmly so there are no holes.
- Spray with olive oil cooking spray and season with sea salt, freshly cracked pepper, and garlic powder to taste.
- Place in the oven on the lower rack and bake for 15-20 minutes, or until starting to become golden brown. Remove from oven and set aside.
- Sprinkle some of the tomatoes, ham, green chile, and cheddar cheese on top of the potatoes.
- Beat the eggs with the milk or heavy cream and season with sea salt and freshly cracked pepper.
- Pour the egg mixture over the veggies, then top with the remaining tomato, ham, green chiles, and cheese.
- Place in the oven and bake for 30-35 minutes, or until a tester inserted into the center of the quiche comes out clean. Do not overcook.
- Remove from oven and let cool for a few minutes before slicing. Enjoy.
No accompanying story! Looks excellent to me!
A great quiche is something I need to perfect. The bacon, green chilies sound like they would be delicious in this one.
Looks & sounds perfect! Still haven't made a potato crust…
Oh my…I love the potato crust, but I haven't done the shredded potatoes. Can't wait to do this.
I've made a quiche with a hash brown crust before, and it really is a great addition. Love the idea of adding green chiles.
thats a easy way to make a quiche
Thanks! I'm having quiche this weekend^^
I tried a potato crust last year and it was an excellent change. This quiche sounds very good. Diane
cosa vedono i miei occhi????? è una meraviglia!!! complimenti
buon fine settimana
Pina
Wow that looks so delicious. I'm reading this at 5:20 in the morning and it makes me want to head for the kitchen and start peeling potatoes – but alas, I'm trying to cut back a little.
That looks like the perfect breakfast to me..
I love your potato crust quiches! This combination of flavors looks delicious!
Kim in MD
Awesome combination of flavors and what an intriguing crust! I've never made one with shredded potatoes!
Hello I would like you to do some Brazilian food. Have you ever made? Regards, Nil:)
I've tried your potato crust before, Pam, and love it. What a great combination of ingredients in this quiche. I'll add some roasted poblanos from the market.
I'm not a huge fan of quiches, but this could definitely make me become one. It looks wonderful!!
You have a fabulous blog! I have made many of your recipes!! I would love a seach option or maybe I can't find it . . . Thanks so much
Love your potato crusts. Quiche is such a great meal!
looks so lovely..
Another wonderful recipe! Now if it would cool down here permanently I could try all of these!
I love the potato crust!
This Quiche lookes excelent! I am going to give it a try this weekend! Thank you so much for sharing!!!
Kelly L,
I do have a search button below my Foodbuzz ads and above my Followers box. Hope this helps.
Cheers,
Pam
I am a Canadian and we do not call that Canadian bacon. We call that back bacon.
Pork loin is made up of two types of meat with a bone stuck in the middle. The top portion, cured, is what back bacon is made out of. The bottom portion is the pork tenderloin.
And there really is very little difference in taste between back bacon and cured ham, although back bacon is sometimes
Quiche is my favorite! I bake one and eat off it all weekend – Lovely
I made a recipe similar to this. Yours looks amazingly wonderful! I so want this for dinner! Thanks!
Looks tasty, and very colorful too!! http://windowontheprairie.com/ Suzanne
I did a frittata recently that was very similar to this, but I bet yours tastes even better! I love those simple ingredients combined to make something truly fantastic!
This looks like a nice hearty breakfast and I love the potato crust.
Ok…when I saw this post on Foodbuzz, I said out loud, "Holy crap!" Bacon, cheese, AND a potato crust??? Such a fantastic breakfast. Great idea…I will be stealing it for my next brunch!
A lovely tasty quiche!
Love the potato crust! Look delish! 🙂
Brian Kesler
keslerskitchen.blogspot.com
LOVE the potato crust!
I like discovering new crust ideas, and this is a goodie. More goodness in potatoes than in flour, I think! Looks delicious 🙂
Real men do eat quiche, after all. I like that hash brown crust, it really boosts the heartiness of this already awesome dish.
The potato crust is a brilliant idea, I've never seen that before. The filling sounds delicious too!
Love this crust – it looks so tasty!
This looks like a delicious quiche!
Nice pics.
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http://myfoodisrude.blogspot.com/
this looks awesome! I love quiche 🙂
This looks great! Love the addition of the green chiles – smart! I'm adding this one to my list!!
I live the flavor combination!