Bacon, Potato, and Sharp Cheddar Quiche
Servings 8
Equipment
- Pie Dish
- Large skillet
- Large saucepan
Ingredients
- 4 slices of bacon cooked & crumbled
- 4-5 baby yellow potatoes diced and parboiled
- 1 pre-made pie crust unrolled
- 1½ cup sharp cheddar shredded
- 2 green onions sliced
- 5 eggs
- 1½ cups milk
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Cook the bacon in a large skillet over medium heat until cooked and crispy. Place on a paper towel to drain grease, then cut into crumbles.
- While the bacon is cooking, boil the potatoes in a large saucepan of water for 7 minutes or until they are fork-tender. Drain and let cool.
- Carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges.
- Combine the eggs, milk, sea salt, and freshly cracked pepper to taste in a bowl and whisk until very well combined.
- Sprinkle most of the potatoes, crumbled bacon, extra-sharp cheddar cheese, and green onion in the bottom of the pie.
- Add the well-whisked egg mixture. Sprinkle with the remaining potatoes, bacon, cheese, and green onion on top.
- Carefully place into the oven and bake for 40 minutes, or until the top is set and not jiggly and the eggs are cooked through. Don’t overcook!
- Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.