Walmart Grocery Pickup
Hot Right Now
Weekend Meal Prep
Back to School
No Bake Desserts
Hot Right Now
99% would make again
by Alix Traeger
for 5 servings
1 lb russet potato
3 tablespoons olive oil
2 teaspoons salt, divided
½ teaspoon pepper, divided
1 tablespoon grated parmesan cheese
1 cup milk
½ cup tomato, diced
¼ cup green onion
½ cup bacon
, cooked and chopped
½ cup shredded cheddar cheese
1 teaspoon garlic powder
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Estimated values based on one serving size.
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.