My husband was going to help our friends move so I made this quiche to give him a filling and hearty breakfast for the heavy lifting he was going to be doing all day long. I really love the potato crust because it gives the quiche a great flavor without all the fat from a regular pastry crust. The green chiles tasted fantastic with the Canadian bacon and cheddar. This quiche is perfect for breakfast, brunch, lunch, or dinner.
Canadian Bacon, Green Chile, & Cheddar Quiche with a Shredded Potato Crust:
- 1 1/2 – 2 russet potatoes, peeled and grated
- Olive oil or olive oil cooking spray
- 1/2 cup of Canadian Bacon, chopped
- 1 (3oz) can of green chiles, diced
- 1 tomato, diced
- 1/2 cup of cheddar cheese
- 7-8 eggs, beaten
- 1/4 cup of milk
- Sea salt and freshly cracked pepper, to taste
How to Make a Canadian Bacon, Green Chile, & Cheddar Quiche with a Shredded Potato Crust
Preheat the oven to 375 degrees. Coat a pie dish with cooking spray.
Peel then shred the two potatoes onto 2 paper towels; add another two paper towels to the top and press all the liquid out of the potatoes. Smash the shredded potatoes all over the bottom and sides of the pie pan, making sure to press them firmly. Spray with cooking spray and season with sea salt, freshly cracked pepper, and garlic powder, to taste. Bake in the oven for 13-15 minutes. Remove from oven and set aside.