Potato-Crusted Quiche

Whip up this scrumptious Potato-Crusted Quiche for a delightful twist on a classic dish. With its crispy potato crust and savory filling, it's perfect for brunch or a light dinner.

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Peel the potatoes, then thinly slice a knife or mandoline.

3. 3

   Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.

4. 4

   Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.

5. 5

   Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.

6. 6

   Reduce the oven temperature to 350˚F (180˚C).

7. 7

   In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.

8. 8

   Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.

9. 9

   Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.

10. 10

    Slice and serve.

11. 11

    Enjoy!

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