1Coat cooked potatoes with olive oil, a pinch of kosher salt, black pepper, onion powder, garlic powder, and paprika.
2Coat cooked potatoes with olive oil, a pinch of kosher salt, black pepper, onion powder, garlic powder, and paprika.
3Coat cooked potatoes with olive oil, a pinch of kosher salt, black pepper, onion powder, garlic powder, and paprika.
4Press the seasoned potatoes into the bottom of a non-stick pan or casserole dish to form the quiche crust.
5Press the seasoned potatoes into the bottom of a non-stick pan or casserole dish to form the quiche crust.
6Press the seasoned potatoes into the bottom of a non-stick pan or casserole dish to form the quiche crust.
7Crack 12 raw eggs into a bowl, add a pinch of kosher salt, a pinch of black pepper, and about a cup of half and half or heavy cream. Whisk to combine.
8Crack 12 raw eggs into a bowl, add a pinch of kosher salt, a pinch of black pepper, and about a cup of half and half or heavy cream. Whisk to combine.
9Crack 12 raw eggs into a bowl, add a pinch of kosher salt, a pinch of black pepper, and about a cup of half and half or heavy cream. Whisk to combine.
10Cook the onion, red bell pepper, baby spinach, and chopped bacon.
11Cook the onion, red bell pepper, baby spinach, and chopped bacon.
12Cook the onion, red bell pepper, baby spinach, and chopped bacon.
13Add the cooked vegetables and bacon to the egg mixture.
14Add the cooked vegetables and bacon to the egg mixture.
15Add the cooked vegetables and bacon to the egg mixture.
16Pour the egg and filling mixture over the potato crust.
17Pour the egg and filling mixture over the potato crust.
18Pour the egg and filling mixture over the potato crust.
19Bake in a 375 degree oven for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean.
20Bake in a 375 degree oven for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean.
21Bake in a 375 degree oven for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Ingredients
6 -8 cooked potatoes
6 -8 cooked potatoes
6 -8 cooked potatoes
olive oil
olive oil
olive oil
1 pinch kosher salt
1 pinch kosher salt
1 pinch kosher salt
1 pinch black pepper
1 pinch black pepper
1 pinch black pepper
1 pinch onion powder
1 pinch onion powder
1 pinch onion powder
1 pinch garlic powder
1 pinch garlic powder
1 pinch garlic powder
1 pinch paprika
1 pinch paprika
1 pinch paprika
12 raw eggs
12 raw eggs
12 raw eggs
1 pinch kosher salt
1 pinch kosher salt
1 pinch kosher salt
1 pinch black pepper
1 pinch black pepper
1 pinch black pepper
1 cup half and half or heavy cream
1 cup half and half or heavy cream
1 cup half and half or heavy cream
1 onion
1 onion
1 onion
1 red bell pepper
1 red bell pepper
1 red bell pepper
2 cups baby spinach
2 cups baby spinach
2 cups baby spinach
4 sliced chopped bacon
4 sliced chopped bacon
4 sliced chopped bacon
Equipment
non-stick pancasserole dishtoothpick
Tips
Cook vegetables first to prevent them from leaking liquid into the egg mixture.
Check for doneness after 20-30 minutes, or until a toothpick comes out clean.
The time will depend on the size of the dish and the number of eggs used.