Bacon, Broccoli & Gruyère Potato Crust Quiche
Serves 1
Directions
- 1Peel and cut potatoes into smaller pieces, boil until fork tender, drain, and refrigerate until completely cooled.
- 2Press the cooled potatoes into the bottom and up the sides of a springform pan sprayed with avocado oil to form the crust.
- 3Spray the potato crust with avocado oil and sprinkle with salt.
- 4Pre-bake the crust at 425°F for 20-25 minutes until lightly golden and crisp.
- 5Whisk together eggs, ricotta, Gruyère, sharp cheddar, 5 slices cooked diced bacon, broccoli, salt, and pepper in a bowl.
- 6Pour the mixture into the pre-baked potato crust and top with additional shredded cheddar.
- 7Bake at 425°F for 40-45 minutes until the quiche is set.
- 8Let cool slightly, remove from pan, and finish with crumbled bacon, chives, and flaky salt.
Ingredients
- 6 medium russet or golden potato
- avocado oil spray
- salt
- 6 egg
- 1/2 cup ricotta
- 5 slices bacon
- 1 cup broccoli
- 1 heaping cup shredded cheese (1/2 gruyère, 1/2 sharp cheddar)
- pepper
- shredded cheddar (optional)
- 2 slices bacon
- fresh chives
- flaky salt
Equipment
springform panpotbowlwhisk
Tips
- Use the bottom of a cup sprayed with avocado oil to help press and shape the potato crust evenly and prevent sticking.
