Bacon and Cheese Quiche in a Crispy Potato Crust

Ingredients

Tick the ingredients as you go

Potato crust

• 600 g (1.2 lb) starchy potatoes, or 4 cups (loosely measured) frozen shredded hash browns, thawed
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• Butter, for greasing
• Oil spray (or olive oil)

Custard

• 2 egg yolks
• 2 eggs
• 1 cup milk (full-fat preferred; low-fat works)
• 3/4 cup cream
• Pinch of freshly grated nutmeg (optional)
• 1/2 tsp salt
• Black pepper

Filling

• 1/2 tbsp butter
• 180 g (6 oz) bacon, cut into large dice
• 1 small onion (or 1/2 large), diced
• 1 garlic clove, minced
• 3/4 cup grated cheese (cheddar, gruyère or another tasty melting cheese)

Instructions

1. 1

   Heat the oven to 220°C/425°F with a rack in the upper third. Butter a 9-inch/23 cm pie dish (one with a fixed base).

2. 2

   If starting from whole potatoes, peel and grate them, then rinse the shreds in a colander until the water runs clear.

3. 3

   Squeeze as much water as you can from the potato (or thawed hash browns), then mix with the melted butter and salt.

4. 4

   Spread the potato over the base and up the sides of the dish and pat it down firmly.

   
5. 5

   Spray the crust with oil and bake for 30 minutes.

7. 6

   Meanwhile, melt the 1/2 tbsp butter in a frying pan over medium-high heat and cook the onion, garlic and bacon until the onion is soft and see-through and the bacon is just starting to colour. Let it cool a little.

   
8. 7

   Whisk together all the custard ingredients.

9. 8

   When the crust is golden on the bottom and sides (about 30 minutes), take it out. Scatter the bacon mixture over the base, top with the cheese and pour in the custard.

   
10. 9

    Turn the oven down to 180°C/350°F and bake for about 25 minutes, until set; a skewer in the centre should come out clean, or the middle should spring back when pressed.

11. 10

    Let the quiche rest for 5-10 minutes before slicing.