Crushed potato and bacon quiche

Name: Crushed potato and bacon quiche
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Ingredients: 3 medium sized potatoes; 1 packet Farmland streaky bacon (125g, sliced); 1 tbsp olive oil; Salt; Pepper; 50 g tasty cheese (grated); 8 cherry tomatoes (chopped in half); 1 green onion (sliced); 1 handful baby spinach; 2 Better Eggs; 2 tbsp cream cheese; 50 ml cream

Baked quiche with pink bacon bits and herbs, a wedge sliced apart.

A gluten free quiche recipe using crushed potato as the pastry case.

Print Pin Rate

Prep Time 10

Cook Time 1 20

Total Time 1 30

Course Dinner, Lunch, Snack

Cuisine New Zealand

Servings people

Ingredients

3 medium sized potatoes
1 packet Farmland streaky bacon 125g, sliced
1 tbsp olive oil
Salt
Pepper
50 g tasty cheese grated
8 cherry tomatoes chopped in half
1 green onion sliced
1 handful baby spinach
2 Better Eggs
2 tbsp cream cheese
50 ml cream

Instructions

Grease a 20cm pie dish.
Boil the potatoes, cook until fork tender. Remove the potatoes from the pot. Place the boiled potatoes into the pie dish. Using the bottom of a glass, crush the potatoes into the tin. Push the potatoes into the edges with your hands to create the sides.
Drizzle the potato with oil and season with salt and pepper. Bake at 200°C for 40- 45 minutes. When the pie case is golden brown, remove from the oven.
While the pie base is cooking, mix together the eggs, cream cheese and milk. Season with salt and pepper.
Heat a large frying pan with a drizzle of oil. Fry the bacon until crispy. Remove from the pan and set aside.
Arrange the halved cherry tomatoes, cooked bacon, spinach, and spring onion in the pie base. Pour over the egg mixture. Sprinkle the grated tasty cheese on top.
Bake in the oven for 25 minutes at 170 °C.
Serve immediately.