Thank you for a great Carmel Winter Farmers Market season! We will see you beginning on May 4th at the Carmel Farmers Market and the Fishers Farmers Market!

Potato-Bacon Quiche

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)
3 eggs
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)

  1. 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.
  2. 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.
  3. 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.
  4. In a mixing bowl, combine the milk, egg, salt and pepper and pour this over the contents of the pie dish.
  5. Top with the freshly grated Parmesan cheese and the green part of the scallion.
  6. 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.

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