Hash Brown Crusted Bacon And Cheddar Quiche

Ingredients:

Crust:

• 15 ounces potatoes peeled, grated, and squeezed with a towel to release all the excess water; be sure to weigh them after you squeeze out all the water

• 2 ounces white cheddar cheese shredded

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

Filling:

• 1 tablespoon unsalted butter or ghee

• 1/2 onion thinly sliced

• 6 large eggs beaten

• 1/2 cup whole milk or almond milk

• 4 slices bacon cooked and crumbled

• 4 ounces white cheddar cheese shredded

• 1 tablespoon chives sliced

Utensils:

• 2 large mixing bowl

• mixing spatula

• skillet

• 9-inch springform pan

• measuring cup

• knife

• cutting board

• cheese cloth or towel

Instructions:

1. get a mixing bowl and add 15 oz of squeezed out shredded potatoes

2. add 2 oz of shredded white cheddar cheese to the bowl

3. add 1/2 teaspoon of salt to the bowl

4. add 1/4 teaspoon of black pepper to the bowl and mix together

5. lightly grease a 9-inch springform pan with olive oil and press the potato mixture into the bottom and sides of the pan, making sure you don't have any holes within the crust so the filling doesn't leak out

6. place the crust in the freezer for at least 1 hour before baking

7. preheat the oven to 425°F

8. place the frozen crust into the oven at 425°F for 15 minutes to par-bake it then remove it and allow it to cool slightly

9. get a skillet over medium heat and add 1 tbsp of butter

10. add 1/2 of a sliced onion to the pan and saute together for 10-15 minutes until caramelized then set aside

11. get a large mixing bowl and add 6 large eggs

12. add 1/2 cup of milk to the bowl and whisk together until smooth

13. add 4 sliced of crumbled bacon to the bowl

14. add 4 oz of shredded white cheddar cheese to the bowl

15. add the cooked onions to the bowl

16. add 1 tbsp of chives to the bowl

17. add salt and pepper to taste to the bowl and mix together

18. pour the filling into the par-baked crust and place in the oven

19. lower the oven temperature to 375°F and bake the quiche for 25-30 minutes until the eggs are just set

20. remove the quiche from the oven and run a knife around the sides to release the edges

21. loosen the springform pan from the sides of the quiche and place it back in the oven for 10-15 additional minutes to help the crust get crispy on the sides

22. remove the quiche from the oven and let it cool for at least 10 minutes before slicing

When you are ready for serving cut the quiche into 6 equal slices and sprinkle with additional chives if you desire.