This gluten free main dish. Potato Bacon Quiche, tastes very much like an upscale twice baked potato, and one of our new favorites. Before you turn your nose up at arugula, you could use a different veggie, like spinach. However, if you’ve never tried cooked arugula, cooking tames the bite that it has, and makes it taste much like spinach. I have loads of arugula in the garden, so right now, it’s my veggie of choice.
Potato Bacon Quiche
Ingredients
- 1 ½ lbs yukon gold potatoes, cooked
- 3/4 cup cooked and crumbled bacon (reserve grease)
- 1 small sweet onion, finely chopped (¾ cup)
- 4 cups loosely packed roughly chopped fresh arugula or baby spinach
- 1 TBSP chopped fresh thyme
- 8-12 oz, cream havarti and/or gruyere cheese shredded, divided (2 cups)
- 5 large eggs
- 1/2 cup sour cream
- Salt & pepper
Instructions
- Heat oven to 400.
- Heat 1 or 2 TBSP of reserved bacon grease in a large skillet, on medium high. Add onion and cook until translucent.
- Stir in arugula, thyme, cooked bacon, and 1/4 tsp salt. Cook until arugula is wilted. Remove from heat.
- Grease a 9" cake pan, pie pan, or skillet (that can be put in the oven). Using a flat bottom measuring cup, or a glass, press potatoes firmly into the bottom and about 1" up the sides of the pan. Sprinkle with salt and pepper, or all purpose seasoning.
- Sprinkle with 1 cup of cheese.
- Distribute the bacon mixture over the cheese.
- Sprinkle with remaining cheese.
- Whisk 2 eggs with the sour cream, until smooth. Then whisk in remaining eggs, and salt and pepper, or all purpose seasoning.
- Pour egg mixture over filling.
- Bake for about 25 minutes, or until center is set. Let cool about 15 minutes before cutting.