Thursday, November 15, 2007

Potato-Crusted Quiche

Vegetable spray
1 1/4 lbs. russet potatoes -- peeled sliced into
1/4 in. rounds
1 tbs. olive oil
1 cup chopped onions
1 cup chopped red bell pepper
1/2 tsp. dried thyme
8 large eggs
1/4 tsp salt
1/4 tsp pepper
4 oz smoked cheddar cheese -- grated ( about 1 cup)

Preheat oven to 350 degrees, spray 10 in pie plate with vegetable spray.
Steam potatoes until tender, about 6 minutes. Cool.

Line pie dish with enough potatoes to cover overlapping slightly. Heat olive oil in heavy sauce pan over med-high heat. Add onions, peppers, and thyme and sauté 5 minutes.

Add Canadian bacon, sauté until heated through, about 1 minute, spoon bacon mixture over the potatoes. Whisk eggs, salt and pepper in large bowl to blend. Mix in cheese. Pour egg mixture over the bacon layer. Bake quiche until set about 35 minutes

Cool 20 minutes cut into wedges serve at room temperature

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