Potato Quiche
Quiche with potatoes, bacon and a cream fraiche filling combined with eggs and cream. Made complete with some spices and fresh herbs.
Ingredients
- 1 Savory pie crust homemade or store bought
- 3.25 Oz Creme fraiche or Sour cream (3 tablespoons)
- 3 Eggs
- 3 Potatoes thinly sliced
- 3-4 Bacon baked crispy and chopped
- 4-5 Spring onions chopped and sautéed
- 1/2 Cup Gouda cheese grated
- 1-2 Tablespoon Parsley finely chopped
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black pepper freshly ground
- 1/2 Teaspoon Paprika
- 1/8 Teaspoon chili powder
- 1/4 Cup heavy whipping cream
Instructions
- If you're using my homemade savory pie recipe, preheat your oven for 400 Farhenheit.
- Roll out your dough thinly and place it in an 8 inch baking dish and softly press it into the pan. Place a piece of baking paper on the dough and add some pie weight. I used dry beans. Bake the crust in your preheated oven for 10 minutes.
- Prepare your filling. Bake the bacon till crisp, cooling it on a paper towel. In the meantime, saute the spring onion until soft. Peel the potatoes and slice thinly.
- Combine the eggs, creme fraiche, salt, pepper, paprika, chili powder, heavy whipping cream, parsley and half of the cheese.
- When your pie is done with the blind bake, let it cool a bit until you can remove the weight from it safely.
- Next we layer the filling into the pie crust. First put in your baked spring onions, and about half of your bacon. Then put a first layer of potatoes and the rest of the the bacon on top of that. Finish with a final layer of potatoes.
- Carefully pour your egg mixture over the potatoes. Sprinkle the grated cheese over the top.
- Lower the oven to 375 Farhenheit.
- Bake the quicke until it is a nice golden brown. This takes around 35-40 minutes.
- Let the quiche rest for 10 minutes on a cooling rack before cutting into it.