Description
Ideal for breakfast or brunch, this quiche is made with a potato crust and filled with eggs, onion, Canadian bacon and cheese.
Ingredients
Scale
FOR THE CRUST:
- 1 lb. shredded potatoes (like simply potatoes)
- 4 Tablespoons oil
- 1 teaspoon salt
FOR THE QUICHE:
- 2 cups grated cheddar cheese
- 1 (6 ounce) package or 10 slices canadian bacon, chopped
- ¼ cup onion, chopped
- 1 (12 ounce) can evaporated milk
- ½ cup milk
- 4 eggs
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 Tablespoons chopped parsley or 1–2 teaspoon dried parsley
Instructions
FOR THE CRUST: Pre-heat your oven to 425 degrees. Spray 2 pie dishes with cooking spray.
- Mix the potatoes, oil & salt together then press into the prepared pie dishes.
- Bake the crust for 10-15 minutes or until crispy.
FOR THE QUICHE: Layer the cheese, chopped bacon & onion in the cooked pie shell. Set aside.
- Beat the milks, eggs, salt, pepper & parsley until fluffy. Pour over pie.
- Bake for 30 minutes. Cool for 5 minutes then serve warm.
Notes
I have used fresh & dried parsley in this dish. Either one works great.
- Category: Breakfast