Category: Quiche

Quiches are one of my favorite dishes to bring to a potluck or share with a friend for dinner and this Potato bacon quiche is one of them. They are easy to make, and I typically have all the ingredients I need at home. To make it a complete meal just add a salad or some extra protein, but it can easily be filling enough all on its own.

The quickest option is to use puff pastry dough or prepared store bought pastry dough. However, when time allows, I prefer to use my own hearty pie dough. You can find the recipe here Savory Pie Dough on my blog.  Quiches are made with eggs and cream but the option of what else to add in is up to your imagination. For this recipe I used potato and bacon. Some additional ideas are: spinach, mushroom, tomato, cheese. This is originally a French dish and can be served hot or cold.

My savory pie dough has fresh ground black pepper in it. This adds extra flavor to the pie. You can see the pepper in the dough in the top picture. Typically, in my pie dough, I use ice cold Vodka instead of ice cold water. However, in this savory pie dough I used both water and Vodka. I just find it nicer to work with and the pies have always turned out really flavorful. When in a hurry, I sometimes use puff pastry or store bought prepared pie dough, because it’s quick and easy!

After you insert your pie dough into your greased quiche dish you blind bake it. For more details about blind baking check my pie recipe.

The base of the filling for any quiche is eggs and cream. I used crème fraiche, this is a French style of cultured cream. It is most similar to sour cream. If your store doesn’t have crème fraiche you can substitute it with sour cream. The difference is that crème fraiche is a bit less sour.

After you peel the potatoes and thinly slice them, let them soak in cold water. This prevents them from turning brown due to the potato starch. Prepare the rest of the filling and drain the potatoes when you are ready to assemble the quiche. Dry the potatoes on a clean dish cloth and start to layer them into your quiche.

The first layer is the baked spring onions and 1/2 of the crisped bacon. The next layer is potatoes and then more bacon. Repeating these layers till the crust is full.

When you have layered all the filling you finish the quiche off by pouring the cream and egg mixture over the filling. Salt, pepper, paprika powder and chili powder were added to give it some extra depth of flavor. Fresh herbs is always a good addition, and I added some curled parsley.

Final finishing touch is grated cheese, I use this grater by hand and “bigger” section of the grater. My preference is always Gouda, one of the few Dutch cheeses I can get here in the USA. Then you bake the quiche in a preheated oven at 375 Fahrenheit until golden brown and the potatoes are soft. The time required depends on each oven.

Note: my current oven takes some extra time to bake things, so always keep a close eye towards the end of your baking process.

After the quiche is done baking let is rest for at least 10 minutes before you cut into it. Using a cooling rack is preferable. This is the one I like to use.