Potato-Crusted Quiche

• russet potatoes1 pound
• olive oil3 tablespoon
• salt2 teaspoon
• pepper½ teaspoon
• grated parmesan cheese1 tablespoon
• large eggs5
• milk1 cup
• tomato½ cup
• sliced green onions¼ cup
• bacon½ cup
• shredded cheddar cheese½ cup
• garlic powder1 teaspoon

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Peel the potatoes, then thinly slice a knife or mandoline.

3. 3

   Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.

4. 4

   Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices.

5. 5

   Fill in any gaps with leftover potato slices.

6. 6

   Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.

7. 7

   Reduce the oven temperature to 350˚F (180˚C).

8. 8

   In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.

9. 9

   Slowly pour the egg mixture over the potatoes.

10. 10

    If the potatoes begin to lift up, stop and press them down with a spoon.

11. 11

    Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.

12. 12

    Slice and serve.

13. 13

    Enjoy!