I hadn’t planned anything for dinner because I had a busy day, so I decided to whip together this bacon, mushroom, and extra-sharp cheddar potato-crusted quiche using stuff I had in the refrigerator. This bacon & mushroom quiche was quick and easy to make, and pairs nicely with a simple butter lettuce salad and a fruit salad.

Bacon, Mushroom, and Extra-Sharp Cheddar Potato-Crusted Quiche

Ingredients:

1½ – 2 russet potatoes, peeled and shredded
1 tbsp olive oil (or bacon grease)
4 slices of bacon, cooked and crumbled
1 cup of button mushrooms, sliced
2 green onions, sliced
½ cup of extra sharp cheddar cheese, shredded
5 eggs, well- beaten
½ cup of whole milk or heavy cream
Sea salt and freshly cracked pepper, to taste

How to Make a Bacon, Mushroom, and Extra Sharp Cheddar Potato Crusted Quiche:

Preheat the oven to 375 degrees. Coat a pie dish with olive oil cooking spray.

Press the shredded potato into the edges and bottom of the pie pan, spreading evenly and pressing firmly in place. Season the shredded potato with sea salt and freshly cracked pepper to taste.

Spray the potatoes with olive oil cooking spray. Place in the oven to bake for 10-12 minutes. Remove from oven and set aside.

Cook the bacon in a large skillet over medium heat until crisp. Remove bacon from pan and place on paper towels. Chop bacon into crumbles and set aside.

In the same large skillet, heat 1 tablespoon of bacon grease or olive oil over medium heat. Add the mushrooms and cook, stirring often, for 5-6 minutes, or until golden brown. Remove from heat.

Sprinkle the mushrooms over the potatoes, then add the chopped bacon, green onion, and cheese.

Combine the well-beaten eggs with the milk and season with sea salt and freshly cracked pepper.

Pour the egg mixture over the mushrooms, bacon, and green onions.

Place in the oven and bake for 30 minutes, then add the other half of the cheese and cook for a few minutes more or until a tester inserted in the center of the quiche comes out clean–don’t overcook.

Remove from oven and let cool for a few minutes before slicing. Enjoy.

Bacon, Mushroom, and Extra-Sharp Cheddar Potato-Crusted Quiche

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Prep Time: 10

Cook Time: 50

Total Time: 1

Course: Main

Cuisine: American

Servings:

Author: Pam - For the Love of Cooking

Equipment

Ingredients

1½ - 2 russet potatoes peeled and shredded
1 tbsp olive oil or bacon grease
4 slices of bacon cooked and crumbled
1 cup of button mushrooms sliced
2 green onions sliced
½ cup of extra sharp cheddar cheese shredded
5 eggs well- beaten
½ cup of whole milk or heavy cream
Sea salt and freshly cracked pepper to taste

Instructions

Preheat the oven to 375 degrees. Coat a pie dish with olive oil cooking spray.
Press the shredded potato into the edges and bottom of the pie pan, spreading evenly and pressing firmly in place. Season the shredded potato with sea salt and freshly cracked pepper to taste.
Spray the potatoes with olive oil cooking spray. Place in the oven to bake for 10-12 minutes. Remove from the oven and set aside.
Cook the bacon in a large skillet over medium heat until crisp. Remove bacon from the pan and place on paper towels. Chop bacon into crumbles and set aside.
In the same large skillet, heat 1 tablespoon of bacon grease or olive oil over medium heat. Add the mushrooms and cook, stirring often, for 5-6 minutes, or until golden brown. Remove from heat.
Sprinkle the mushrooms over the potatoes, then add the chopped bacon, green onion, and cheese.
Combine the well-beaten eggs with the milk and season with sea salt and freshly cracked pepper.
Pour the egg mixture over the mushrooms, bacon, and green onions.
Place in the oven and bake for 30 minutes, then add the other half of the cheese and cook for a few minutes more or until a tester inserted in the center of the quiche comes out clean–don't overcook.
Remove from the oven and let cool for a few minutes before slicing. Enjoy.