“My recipe for a decadently flavorful quiche in a tender-crisp potato crust.”
1hr 25mins
1 deep dish quiche

Ingredients Nutrition


  1. PLACE oven rack in the lowest position; PREHEAT oven to 350°F; LIGHTLY mist a 9"-10" deep-dish pie plate or 8 x 8 deep baking dish with cooking spray.
  2. MELT 3 tablespoons butter in a large microwave-safe bowl; ADD potatoes to butter; MIX well.
  3. TRANSFER potato mixture into prepared baking dish; FIRMLY press the mixture in uniform thickness, on the bottom and up the sides of dish to form a crust.
  4. SPRINKLE the parmesan cheese evenly onto inner crust area; PRESS parmesan cheese gently to create a seal; SMOOTH top of crust edge while running fingers over potato along the perimeter of baking dish, to create a basket-weave effect.
  5. INTO the same large bowl, add the eggs, flour and Alfredo sauce; WHISK until smooth.
  6. FOLD in 1 cup of the cheese, reserving 1/4 cup; ADD 4 tablespoons of the bacon (reserving 1 tablespoon), 1 tablespoon of the onions (reserving 1 tablespoon), 1 tablespoon white wine vinegar, and 1 pinch white pepper; FOLD to to combine.
  7. POUR mixture into crust; SPRINKLE with reserved bacon, then onions.
  8. PLACE on bottom oven rack; BAKE for 50-60 minutes, until middle is puffed and crust is golden brown, and center springs back lightly when touched.
  9. SET on a cooling rack and let cool slightly before cutting.
  10. SERVE and enjoy.

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