POTATO CRUSTED BACON & GRUYERE QUICHE

Potato Crusted Bacon & Gruyere Quiche image

Provided by Marsha Gardner @mrdick1950

Categories Eggs

Number Of Ingredients 14

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CRUST
4 large red skin potatoes, peel after cooking
2 tablespoon(s) butter, unsalted, melted
- kosher salt and freshly ground black pepper to taste
FILLINING
4 slice(s) bacon, cut into pieces
1 small onion, diced
4 large eggs
1/2 cup(s) half and half
1 tablespoon(s) cornstarch
1 teaspoon(s) thyme, fresh leaves, chopped
1/2 teaspoon(s) dry mustard, i prefer coleman's
1 1/2 cup(s) gruyere cheese, freshly grated
- kosher salt and freshly ground black pepper to taste

Steps:

Cook potatoes in simmering salted water until tender. Let cool completely before shredding with a box grater. Mix with melted butter. Season with salt and pepper. Press into well greased 9" tart pan with removable bottom. Bake in preheated 400-degree oven for 25 minutes. Let cool.
In a skillet, cook bacon until crispy. Remove and add onion to pan. Cook until onion is softened. Whisk together all filling ingredients.( Mix the cornstarch with a little cream until there are no lumps and then add to the other ingredients).
Pour into cooled crust. Place on a baking sheet. Bake in preheated 350 F oven for 35 minutes or until set. Let cool for 10 -15 minutes before serving.
This would be a great brunch dish or for people who are on a gluten- free diet.