Ingredients Jump to Instructions ↓

  1. Nonstick vegetable oil spray

  2. 1 1/4 lbs 567g / 20oz Russet potatoes - peeled, and Sliced into 1/4" rounds

  3. 1 tablespoon 15ml Olive oil

  4. 1 cup 62g / 2 1/5oz Chopped onion

  5. 1 cup 146g / 5.1oz Chopped red bell pepper

  6. 1/2 teaspoon 2 1/2ml Dried thyme

  7. 1 cup 146g / 5.1oz Diced Canadian bacon

  8. 8 cups 1584g / 55oz Eggs (large)

  9. 1/4 teaspoon 1 1/3ml Salt

  10. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  11. 4 oz 113g Smoked cheddar cheese - grated

Instructions Jump to Ingredients ↑

  1. 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).

  2. 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.

  3. 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.

  4. This recipe yields 4 to 6 servings.


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