Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
- 1 1/2 – 2 russet potatoes, peeled and shredded
- 1 tsp olive oil (or reserved bacon grease)
- 4 slices of lean bacon, cooked and crumbled
- 1 cup of button mushrooms, sliced
- 2 green onions, sliced
- 1/2 cup of sharp cheddar cheese, shredded
- 6 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. Press the shredded potato into edges and bottom of the pie pan making sure to spread evenly and press firmly in place. Season the shredded potato with sea salt and freshly cracked pepper, to taste. Spray with cooking spray and bake in the oven for 7-10 minutes. Remove from oven and set aside.
Cook the bacon in a skillet over medium heat until crisp. Remove bacon from pan and place on paper towels. Chop bacon into crumbles and set aside. Use the grease from the bacon or a bit of olive oil in the same skillet over medium heat. Sauté the mushrooms for 5-6 minutes, or until golden brown. Remove from heat.
Sprinkle the mushrooms on top of the potatoes then add the bacon, green onion, and the cheese. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the mushrooms, bacon, green onions.
Place in the oven and bake for 30 minutes then add the other half of the cheese and cook for a few minutes more 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!