Yields: 4 to 6 servings
Prep time: 20 min
Bake time: 40 min
Potato Crust (see recipe below)
1 tablespoon butter
3 eggs, lightly beaten
1/2 cup milk
1/2 cup cream, half and half cream, or additional milk (your choice)
2 teaspoons prepared pesto
12 bacon slices, cooked crisp and crumbled
Coarse salt and pepper to taste
Make Potato Crust and bake while you are preparing to the quiche mixture.
In a small frying pan over medium heat, melt butter. Add onion and sauté until soft; remove from heat and set aside.
In a bowl, whisk together the eggs, milk, and cream. Stir in the crumbled bacon, onion salt, and pepper; set aside.
Pour the egg mixture over the crust.
Bake approximately 35 to 40 minutes until a knife inserted halfway between center and edge comes out clean
Remove from oven and serve. Serve either hot or warm.
Makes 1 (9-inch pie) - 4 to 6 servings.
2 firmly-packed sliced raw potatoes
1/2 teaspoon salt
1 egg, beaten
Preheat oven to 400 degrees F. Oil a 9-inch pie pan. Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water.
In a medium bowl, combine potatoes, egg, and onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with lightly floured fingers. NOTE: Try to keep the thickness of the potato crust an even thickness on the sides and bottom.
Bake 35 to 40 minutes or until crust is golden brown (after the first 20 minutes brush the crust with vegetable oil to crisp it). Remove from oven. Reduce oven temperature to 375 degrees F.
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