Directions
- 1Coat cooked potatoes with olive oil, a pinch of kosher salt, black pepper, onion powder, garlic powder, and paprika.
- 2Press the seasoned potatoes into the bottom of a non-stick pan or casserole dish to form the quiche crust.
- 3Crack 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.
- 4Cook the onion, red bell pepper, baby spinach, and chopped bacon.
- 5Add the cooked vegetables and bacon to the egg mixture.
- 6Pour the egg and filling mixture over the potato crust.
- 7Bake 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
- olive oil
- 1 pinch kosher salt
- 1 pinch black pepper
- 1 pinch onion powder
- 1 pinch garlic powder
- 1 pinch paprika
- 12 raw eggs
- 1 pinch kosher salt
- 1 pinch black pepper
- 1 cup half and half or heavy cream
- 1 onion
- 1 red bell pepper
- 2 cups baby spinach
- 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.
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