When we have a surplus of eggs on hand, I always try to think of ways to use them up. So, last night I prepared a quiche, with the thought that it would be our breakfast this morning. However, upon taking it out of the oven, we decided to make it our dinner instead. It was a big-hit with everyone, with Charlotte declaring ‘Mom, this is the goodest quiche…I could eat the whole pan!!” If you give it a try, I hope you’ll enjoy it as well!
1 lb bacon (I used our regular-cut natural-cure hickory bacon); cut into ~1″ strips (easy to do with kitchen shears)
2 c shredded cheese (we used sharp cheddar; any type of cheddar will do)
1 1/4 c whole milk
1 scallion (finely sliced; keep the white end and green top separated)
3-4 red potatoes (washed and diced)
1/8 to 1/4 finely diced onion
1/2 tsp salt
1/4 tsp pepper
~1/4 to 1/2 freshly grated Parmesan cheese
~2 TBSP oil
1 pie crust (homemade or store-bought)
- Pre-heat oven to 425F. Add oil to a skillet and allow to get hot over medium heat; add the diced potatoes, white end of the scallion, and the finely diced onion. Stir occasionally, until the potatoes are tender, around 6-8 minutes.
- Meanwhile, in a separate skillet, pan-fry the bacon strips over low-medium heat until crispy (around 8 minutes), stirring frequently; once done, place the pieces on a paper-towel lined plate.
- Roll out the pie dough into a ~9″ circle and place in the pie dish. Flute the edges of the dough if desired. Combine the potatoes-scallion-onion mixture with the cooked bacon and cheddar cheese inside the pie dish.
- In a mixing bowl, combine the milk, egg, salt and pepper and pour this over the contents of the pie dish.
- Top with the freshly grated Parmesan cheese and the green part of the scallion.
- Bake at 425°F for 15 to 20 minutes. Reduce heat to 350°F and continue baking for about 25 minutes or until a toothpick inserted in the center comes out clean. Note: I find that cutting the quiche into 6-8 pieces with about 5 minutes left of baking time helps the center set.