My husband was going to help our friends move so I made this quiche to give him a filling and hearty breakfast for the heavy lifting he was going to be doing all day long. I really love the potato crust because it gives the quiche a great flavor without all the fat from a regular pastry crust. The green chiles tasted fantastic with the Canadian bacon and cheddar. This quiche is perfect for breakfast, brunch, lunch, or dinner.
Canadian Bacon, Green Chile, & Cheddar Quiche with a Shredded Potato Crust:
Recipe and photos by For the Love of Cooking.net
- 1 1/2 - 2 russet potatoes, peeled and grated
- Olive oil or olive oil cooking spray
- 1/2 cup of Canadian Bacon, chopped
- 1 3oz can of green chiles, diced
- 1 tomato, diced
- 1/2 cup of cheddar cheese
- 7-8 eggs, beaten
- 1/4 cup of milk
- Sea salt and freshly cracked pepper, to taste
Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Peel then shred the two potatoes onto 2 paper towels; add another two paper towels to the top and press all the liquid out of the potatoes. Smash the shredded potatoes all over the bottom and sides of the pie pan, making sure to press them firmly. Spray with cooking spray and season with sea salt, freshly cracked pepper, and garlic powder, to taste. Bake in the oven for 13-15 minutes. Remove from oven and set aside.
Sprinkle some of the diced tomato, ham, green chile, and cheddar cheese on top of the potatoes Beat the eggs with the milk and season with sea salt, and freshly cracked pepper. Pour the egg mixture on top of the veggies then top with the remaining tomato, ham, green chiles, and cheese.
Place in the oven and bake for 30-35 minutes or until a tester inserted in the center of the quiche comes out clean - don't overcook. Remove from oven and let cool for a few minutes before slicing. Enjoy.
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