Canadian Bacon, Green Chile, & Cheddar Quiche with a Shredded Potato Crust
Servings 8
Equipment
- Pie Pan
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.