Breakfast Quiche with a Potato Crust

I was at a wedding once, where, as a side to my main course, I was served mashed potatoes that were baked in a crusty potato lattice cup. It was a simple dish made very special by its beautiful presentation. It is also something that can be adapted by any home cook to add some pizzaz to an otherwise everyday meal, and I’ve made a mental note to try and incorporate it into my cooking someday. Well…a few years later, it was finally time to give it a try.

I do most of my experimentative cooking on weekends when I have the most time, so this weekend I decided to see if I could swap a quiche crust for one made of potatoes. Now, I suspect that the beautifully golden potato cups were deep fried prior to being baked with their filling. Deep frying a quiche crust was not going to work, so I needed a work around. I decided to approach my project as one giant latke filled with quiche goodness.

3 medium sized potatoes, shredded

dozen eggs

8 ounces of cheese, such as cheddar

1 lb bacon, cooked and crumbled

A springform pan with sides lined with buttered parchment works best here. After mixing an egg and some salt and pepper into the shredded potatoes, press them into the sides and bottom of the springform pan. Bake in a preheated oven at 400F until the potatoes begin to turn golden brown. In the meantime, whisk the eggs, cheese, and bacon bits. You can add a bit of cream or milk and herbs if you like. I added dill because that is what I had on hand. When the crust is ready, remove from the oven and pour the egg mixture into it. Sprinkle with the remaining cheese. Put the pan back into the oven and cook for 30 minutes or longer, if needed, until the eggs are cooked. Remove from the pan and peel off the parchment paper.

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