Bacon Potato Quiche

It’s quickly turning into Fall in Toronto and it’s making me want more and more hearty foods. Luckily, I’ve been trying new recipes by cooking lunch for the bi-weekly team meetings!

I’m not sure if it’s a good thing or not, but I’m cooking for a team of 5 (including me) and I’m the only woman here. How is that bad? It means that I’m cooking for 4 adult men under the age of 35! It’s so much food and 3 of them are French!

I cooked this last week, so you might’ve been able to see this if you’re following me on Instagram!

Bacon Potato Quiche

It went over super well! Each bite is a little different with little chunks of havarti cheese scattered around with the crunchy bacon and a fragrant hint of rosemary in the mix.

The best thing aside from the bacon is that it’s easy to get it done in about an hour with a little bit of good time management!

In fact, it’s even easier to make TWO quiches at the same time if you use the shallow 9″ pie crusts! (Remember, I had to feed 4 adult men during lunch time without much time for sides…)

Bacon Potato Quiche

Makes: 2 shallow 9″ quiches OR 1 deep 9″ quiche
6 generous servings

Ingredients

2 medium potatoes, small cubes
1/2 medium onion, small dice
1 clove garlic, minced
5-6 slices of bacon, cut into small chunks
50g of havarti cheese (or similar semi-soft cheese of your liking), cut into small cubes
6 eggs
1/2 – 3/4 cup milk
1/2 tsp dried rosemary or 1/4 tsp fresh rosemary, finely chopped
Sea salt
Black pepper

Steps

0. If using frozen, take the pie crusts out of the freezer now to defrost and puncture when instructed. Otherwise, keep your prepared pie crust aside.

1. Cut potatoes into small cubes, about 1/2 cm wide. Set to boil in salted water for 15-20 minutes, or until tender, then drain when ready.

2. Meanwhile, cut bacon and gently fry on MEDIUM heat in shallow pan until crispy. Set aside the bacon on a shallow dish lined with paper towels to drain. Retain about 1 tbsp fat in pan and discard the remaining fat.

3. Chop garlic and onion and fry in bacon fat on MEDIUM-LOW heat. Add rosemary when the onions become translucent and continue to cook for about a minute until rosemary is fragrant.

4. Arrange layers of potato, bacon, onions and havarti cubes in even layers in your pie crusts.

5. Whisk eggs and milk together. Season with salt and pepper. Carefully pour over the layered quiche filling until just covering the top.

6. Bake in preheated oven at 375F for 40 minutes. (Note: Best to check the quiche after 30 minutes to better gauge its readiness! If the middle jiggles a bit, leave it in for another 5 minutes or so.)

7. Serve!

While the quiche is baking in the oven, it’s pretty easy to get a quick green salad tossed up with some sliced cucumbers, grated carrots and raisins or a devilishly easy hot side like blanched and pan fried green beans or broccoli.

Hope you enjoy it as much as we did!

xoxo,

B.elle

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