Potato Bacon Quiche

INGREDIENTS:
3-4 medium potatoes such as Romanze or Desiree, sliced into 1/8^th inch or ¼ inch slices (around 2 cups or more)
6 slices thick cut bacon, cut into 1 inch long pieces
1 medium brown or white onion, peeled and cut into medium dice
1 cup sharp cheddar cheese, grated
1 tablespoon minced thyme
1 teaspoon minced rosemary
Neutral flavored oil if needed
3 eggs
1½ cups half-and-half
Salt and pepper to taste
1 nine-inch pie crust (use your favorite recipe )

METHOD:
Pre-heat oven to 375°F. Bring a large pot of salted water to a boil and blanch potatoes until just tender. Drain and allow to dry well. In a 10 inch sauté pan, over medium heat, cook the bacon until crisp. Remove bacon from pan and drain on paper toweling. If there is a lot of fat in pan, drain some so the pan bottom is well filmed. Cook the onion until soft and colored golden brown. Add the potatoes, and oil or a little bacon fat  if needed. Toss to coat and cook until just starting to color. Season with salt and pepper and herbs. Toss with the bacon and add to the pie shell. Sprinkle with the cheese.

Whisk together the eggs and half-and-half, season with some salt and pepper. Place the pie pan on a sheet pan lined with foil on the center rack of the oven. Pour the egg/dairy mixture into the pie shell to come just to lip.

Bake for 30-45 minutes, or until the eggs are set and the top is golden. The quiche will probably have puffed up a little. To tell if the quiche is done, jiggle it. The center should not look “wet” still, and a toothpick inserted into the center should come out clean. When done, remove from oven and allow to cool at least 10 minutes before cutting.

Chef’s Notes and Tips:
You can use different potatoes, I just like these, as well as Yukon Golds and Yellow Finns. The sweetness of these potatoes just add something, but I have even had success with Russets. Just don’t cook them too long in the water as they get soggy easily. You could try adding sautéed mushrooms to this dish. If you want to go vegetarian, try seasoning with Pimenton de la Vera and use olive oil. It’s a different beast, but still good. Artichoke hearts go well with this quiche also.

Serves: 6

Source: Chef Andrew E Cohen