Corn and Bacon Quiche
Ingredients
- 3 cups frozen shredded hashbrowns, thawed lightly packed
- 3 tbsp unsalted butter, melted divided
- 1 1/4 tsp kosher salt divided
- 5 slices bacon about 5 ounces
- 1/2 cup diced onion 1/4" dice
- 1/4 cup diced red pepper 1/4" dice
- 4 large eggs
- 1/4 cup full fat sour cream
- 1 1/4 cups half and half cream
- 1 1/2 tsp dried basil
- 1/2 tsp white pepper
- pinch red chili flakes
- 1 cup frozen corn thawed
- 1 cup grated cheddar cheese about 4 ounces
Servings: servings
Instructions
- Preheat oven to 425°F.
- Brush a 9.5" deep dish (1 1/2"-2" high) pie plate with a tbsp of melted butter.
- Pat potatoes dry with a paper towel if needed. Toss potatoes with remaining 2 tbsp of melted butter and 1/2 tsp kosher salt.
- Press potatoes evenly into the pie plate and up the sides to form a crust. Using the back of a flat measuring cup helps to press it down.
- Bake potato crust for 30 minutes. Remove from oven and reduce oven temperature to 350°F.
- Meanwhile, chop bacon into 1/2" pieces and saute in a medium skillet until crisp. Remove to a paper towel-lined plate reserving 1 tbsp of bacon fat in the pan.
- To the same skillet add diced onion and red pepper and saute until starting to soften about 3-5 minutes.
- In a medium bowl whisk together eggs and sour cream until combined. Whisk in cream, basil, remaining 3/4 tsp salt, white pepper and chili flakes.
- Sprinkle the bacon, onion and red pepper evenly over the cooked potato crust. Top with an even layer of corn and cheese.
- Pour egg mixture evenly over everything. Shake gently to allow ingredients to settle.
- Bake on the middle rack for 35-40 minutes. The center should jiggle just a little while the outer edges are firmer to the touch.
- Allow the quiche to rest for 10 minutes prior to slicing. Slice into 6-8 wedges and serve immediately.
Recipe Notes
-I used white pepper to avoid having black flecks in the quiche, however black pepper is just as good.
-Be sure to use a deep-dish pie plate as the filling will not fit in a standard pie plate. It needs to comfortably hold 32 ounces of liquid.
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