Recipe Quiche With Potato Crust
Preheat oven to 400 degrees.
Recipe quiche with potato crust. Stir in onion mixture until combined. Cook 1 minute longer. Grease a 9 inch pie plate or quiche dish.
Toss potatoes with 1 teaspoon oil and 1 8 teaspoon each salt and pepper. Whisk the eggs milk and worcestershire together and pour slowly over the vegetables. Toss with the olive oil and season with salt and pepper then arrange in a single.
Lightly grease a 9 inch pie pan. Press into a well greased 10 in. Meanwhile heat a skillet over medium high heat with a drizzle of evoo.
Add the sliced potatoes to a large bowl and drizzle with the olive oil 1 teaspoon of salt teaspoon of pepper and the parmesan and toss with your hands or a spoon to coat. Brush the top of potato crust with remaining melted butter and bake about 30 minutes to golden. Bake 30 minutes or until edges are golden brown.
Beat the eggs with evaporated milk in a bowl until well combined. Whisk the eggs cream salt and nutmeg. When it ripples add bacon and render 3 minutes stirring frequently.
Bake at 400 for 20 minutes. Spoon the mashed potatoes into the prepared pie plate smoothing the potatoes around the bottom and up the the sides of the dish with a spoon to make an even crust about 1 2 inch thick. Press into an even layer in pie dish up the sides like a crust.