Bacon-y Potato & Swiss Quiche

Holidays are a fun time for me since we are still low enough on the family totem pole (and our house is too small) to host any of the family get-togethers, but I can flex a little cooking muscle beyond what Brandon and I would normally eat ourselves. Now for a while I think perhaps Brandon’s family got the impression that what I do is desserts. Which is not untrue: desserts usually travel well and I like to make beautiful food.

Now this Christmas, his step-mom just asked me if I wanted to bring ‘something’ which I jumped all over. I don’t remember when the idea for quiche first came to me, but when Sharon asked me “What’s that?” I knew it was fate.

It’s kind of funny how dessert-like the finished product is, but the savory flavors won’t give anyone the wrong idea. My favorite part was waiting until the last minute to decide what to throw in my masterpiece. I grew up with spinach quiche or quiche lorraine, and I’ve had some other amazing combinations of meats, vegetables and potatoes. But for some first-timers, I didn’t want to get too crazy. I referenced a whole bunch of different recipes (here, here, and here mostly), and gave it a whirl. Here’s  my Bacon-y Potato and Swiss Quiche.

1 pre-made refrigerated pie crust
8 bacon slices, cut into 1/2″ pieces
1 cup chopped onion
2-3 medium potatoes, peeled & sliced
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon chives
1-1/2 cups shredded Swiss cheese
6 large eggs
1 cup whipping cream

Preparation

Fit pie crust into a 9-inch pie plate according to package directions.

Cook bacon pieces in a large skillet until crisp; drain on paper towels. (I cooked the bacon slices whole and cut into pieces after cooling.) Drain bacon grease from pan, reserving 3-4 tablespoons. Add potato slices, onion and seasonings and cook in bacon drippings until potatoes are just tender, about 15 minutes. Drain excess grease and allow to cool.

Layer bacon, potato mixture, and cheese into prepared crust.

Whisk together eggs and whipping cream; pour mixture into crust.

Bake at 350° for 35 to 40 minutes or until set.

Now really all that remains is some family approval, but judging from the smell of the kitchen I’m counting this a hit already!

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