Crustless Potato Quiche
Submitted by munch
Hearty crustless quiche with hash brown potatoes, cheddar, cottage cheese, and crispy turkey bacon. Ten minutes to prep and it feeds six hungry people.
YIELD
6 servingsPREP
10 minCOOK
45 minREADY
1 hrsHash browns belong in a quiche. There, I said it.
Thawed hash brown potatoes get mixed straight into beaten eggs with shredded cheddar, cottage cheese, chopped scallions, and a dash of hot sauce. The whole thing bakes up firm and golden, then gets topped with crumbled turkey bacon for a salty, smoky finish.
Ten minutes of hands-on work, one hour in the oven, and you’ve got a solid breakfast-for-dinner situation that feeds six.
Kitchen Tips
- Thaw hash browns completely and squeeze out extra moisture in a clean towel so the quiche sets properly
- Use sharp cheddar for more flavor impact against the mild potatoes and cottage cheese
- Sprinkle bacon on during the last 5 minutes so it stays crisp on top instead of getting soggy in the custard
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease a 9 inch pie pan. In a large bowl, combine all ingredients except paprika and bacon.
Mix well. Pour into greased pan, sprinkle with paprika.
Bake at 350℉ (180℃) F for 30 to 40 minutes or until set.
Sprinkle with bacon, bake an additional 5 minutes.
Let stand 5 minutes before serving.
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