Potato Crusted Bacon Gruyere Quiche Recipes

POTATO, BACON, GRUYERE TART - POTATO PIE RECIPE

Steps:

• To make the crust: In a food processor place flour, salt and butter. Pulse until mixture becomes a fine meal. Add the vinegar and the cold water. Keep pulsing until the mixture comes together.
• Remove from food processor and dust with flour. On a floured surface roll out into a 12" circle. Fit into a 10" tart pan. Poke bottom with a fork, cover and place in the freezer for 1 hour.
• Preheat oven to 350°F.
• Blind bake for 10 minutes. Remove from oven and immediately brush the bottom and sides with egg wash while hot. This will seal the tart shell.
• Slice potatoes as thinly as possible. Place in water to keep them from turning brown.
• In a skillet heat olive oil on medium and sauté the onion slices until soft and translucent. Sprinkle with herbes de Provence and salt. Set aside to cool.
• Place the brown sugar, pepper and nutmeg in a small bowl. Microwave the diced bacon until just about crispy. Discard the grease and place the bacon in a small skillet on medium heat then add the brown sugar mixture. Stir until the sugars dissolves into the bacon. Set aside and allow to cool.
• Arrange the potatoes forming concentric circles all around the bottom of the tart. Place half the onions on top. Next, add half of the Gruyere cheese, and half of the bacon. Repeat the process.
• Bake for about 30 minutes, or until the potatoes are soft when tested with a toothpick. Tip: When the potatoes are soft turn on the broiler and watch carefully to brown the cheese on top then serve.
• Remove from oven and garnish with parsley.

POTATO-CRUSTED QUICHE WITH BACON RECIPE BY TASTY

Steps:

• In a bowl, mix potato slices with oil, salt, pepper and Parmesan cheese. Layer in a pie pan and bake for 15 minutes at 400°F.
• Mix all other ingredients in a small bowl.
• Take out par cooked potato mixture and pour liquid mixture onto potatoes. Put back in the oven and bake at 350°F for an additional 20 minutes until the egg has set.
• Let cool and slice into 8 pie slices. Serve alongside fresh fruit.
• Enjoy!

POTATO-CRUSTED QUICHE

Steps:

• Preheat the oven to 450 degrees F. Slice the potatoes lengthwise into thin ovals (use a mandoline if you have one). Toss with the olive oil and season with salt and pepper, then arrange in a single layer on 2 baking sheets. Bake until tender and pliable but not brown, 10 to 15 minutes. Line the side of a 9-inch pie plate with overlapping potato slices so they stick out above the rim; line the bottom with the remaining slices.
• Whisk the eggs and egg yolks, half-and-half, chives, nutmeg, 1/2 teaspoon salt, and pepper to taste in a bowl; stir in 1 cup cheese. Pour into the potato-lined pie plate and scatter the remaining 1/2 cup cheese on top. Reduce the oven temperature to 350 degrees F and bake the quiche until just set in the center, 40 to 50 minutes. Let cool at least 20 minutes before slicing.

POTATO & BACON QUICHE

Steps:

• Heat oven to 400ºF.
• Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.
• Layer potatoes, bacon and cheese in crust.
• Whisk remaining ingredients until blended; pour over ingredients in crust.
• Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

POTATO AND BACON CRUSTLESS QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a deep dish pie pan with nonstick cooking spray and set aside.
• Combine eggs, cream, milk, garlic powder, pepper, and salt in a large bowl. Whisk together until well blended. Dice baked potatoes. Stir potatoes and Cheddar cheese into egg mixture. Pour the mixture into the prepared pie pan.
• Bake in the preheated oven for 45 minutes. Remove and sprinkled the cooked, chopped bacon over the top. Return to the oven to continue to bake until the middle is cooked through and no longer very jiggly (a little bit of wiggle is ok - but eggs should be cooked through), 15 to 30 minutes. Allow to cool and set for at least 15 minutes before slicing and serving.

POTATO-CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Peel the potatoes, then thinly slice a knife or mandoline.
• 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.
• 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.
• Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
• Reduce the oven temperature to 350˚F (180˚C).
• 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.
• Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
• Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
• Slice and serve.
• Enjoy!

POTATO-CRUSTED CHEESY BACON QUICHE

Steps:

• Heat oven to 375ºF.
• Pat hash browns dry with paper towels; place in medium bowl. Add butter and Parmesan; mix lightly. Press onto bottom and up side of 9-inch pie plate.
• Bake 20 min. or until golden brown. Meanwhile, whisk eggs, milk and sour cream in medium bowl until blended. Stir in remaining ingredients.
• Reduce oven temperature to 350ºF. Pour filling into crust. Bake 30 min. or until top is lightly browned and knife inserted in center comes out clean. Let stand 5 min. before cutting to serve.

POTATO, CANADIAN-BACON AND GRUYERE PIE

Steps:

• Preheat the oven to 350 degrees. Spray a 10-inch quiche dish with olive oil. In a large bowl, toss the potatoes with the shallots, garlic, sage, bacon, half-and-half, salt and pepper. Place in the dish and top with the cheese.
• Cover with aluminum foil and bake until the potatoes are cooked through, about 45 minutes. Uncover and bake until the top is browned and bubbly, about 10 to 15 minutes. Divide among 4 plates and serve.

POTATO-CRUSTED QUICHE WITH SMOKED CHEDDAR AND CANADIAN BACON

Steps:

• Preheat oven to 350°F. Spray 10-inch glass pie dish with vegetable oil spray. Steam potato rounds until just tender, about 6 minutes. Transfer to rack and cool. Line prepared pie dish with enough potato rounds to cover, overlapping slightly (reserve any remaining potatoes for another use).
• Heat olive oil in heavy large saucepan over medium-high heat. Add onion, red bell pepper and thyme and sauté 5 minutes. Add Canadian bacon; sauté until heated through, about 1 minute. Spoon bacon mixture over potatoes in pie dish.
• Whisk eggs, salt and pepper in large bowl to blend. Mix in cheese. Pour egg mixture over bacon mixture in dish. Bake quiche until set in center, about 35 minutes. Cool 20 minutes. Cut into wedges. Serve warm or at room temperature.

BACON-GRUYERE SMASHED POTATOES

Steps:

• In a large skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 40-50 minutes or until deep golden brown, stirring occasionally and stirring in thyme during last 5 minutes., Place potatoes in a 6-qt stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender. Drain; return to pan. Add milk and remaining butter, salt and pepper. Coarsely mash potatoes with a masher, leaving small chunks. Stir in bacon and onions; sprinkle with cheese. Let stand, covered, until cheese melts. If desired, sprinkle with parsley.

POTATO CRUST QUICHE

Steps:

• In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep-dish pie plate. Bake at 400° for 20 minutes. , Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to crust. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika. , Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.