Combining a creamy egg filling with a crispy potato case, this delicious bacon and cheese quiche with hash brown crust is almost easier than fussing with pastry.
Ingredients
- 800g potatoes
- 40g butter, melted
- 200g bacon, diced
- 5 eggs
- 300ml cream or milk
- 3/4 cup grated Woolworths Tasty Cheese
Method
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Step 1Preheat oven to 180C. Line the base of a 23cm round spring form tin, and grease the sides with butter.
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Step 2Peel and grate potatoes, then squeeze out excess liquid. Mix through melted butter, then tip into prepared tin and use a small glass to press the potato mixture evenly over the base and sides of the tin, coming as high up the sides as possible. Bake for 30 minutes until golden.
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Step 3Fry bacon for 2-3 minutes until starting to crisp. Drain on paper towel.
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Step 4Whisk together eggs and cream or milk, and season well with salt and pepper.
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Step 5Distribute bacon in the cooked potato shell, then sprinkle over the cheese. Pour in egg mixture. Return to oven and drop the temperature to 160C. Cook for 20-25 minutes until golden and just set.
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Step 6Allow to cool slightly, then gently release spring and remove tin. Slide quiche onto a serving plate or board.
Recipe Notes
If you find that the sides of your potato crust are crispy but the base isn’t, you can gently slide the quiche into a large nonstick frypan and cook over medium heat for 2-3 minutes to crisp it up. You can also use this method to re-heat leftover slices.
I always use a large box grater to grate potatoes - it’s one of the most useful utensils in the kitchen.
Recipe and photo by Greer Worsley.
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