Potato-Crusted Quiche With Smoked Cheddar And Canadian Bacon

Recipe Ingredients

		Nonstick vegetable oil spray
1 1/4 lbs	567g / 20oz	Russet potatoes - peeled, and
		Sliced into 1/4" rounds
1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
1 cup	146g / 5.1oz	Chopped red bell pepper
1/2 teaspoon	2.5ml	Dried thyme
1 cup	146g / 5.1oz	Diced Canadian bacon
8 cups	1584g / 55oz	Eggs (large)
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
4 oz	113g	Smoked cheddar cheese - grated

Recipe Instructions

Preheat oven to 350 degrees. Spray 10-inch glass pie dish with vegetable oil spray. Steam potato rounds until just tender, about 6 minutes. Transfer to rack and cool. Line prepared pie dish with enough potato rounds to cover, overlapping slightly (reserve any remaining potatoes for another use).

Heat olive oil in heavy large saucepan over medium-high heat. Add onion, red bell pepper and thyme and saute 5 minutes. Add Canadian bacon; saute until heated through, about 1 minute. Spoon bacon mixture over potatoes in pie dish.

Whisk eggs, salt and pepper in large bowl to blend. Mix in cheese. Pour egg mixture over bacon mixture in dish. Bake quiche until set in center, about 35 minutes. Cool 20 minutes. Cut into wedges. Serve warm or at room temperature.

This recipe yields 4 to 6 servings.

Source:
Bon Appetit, December 1998

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