Crustless Potato & Bacon Quiche Is Unlike Anything You've Ever Had Before
Even German Chancellor Angela Merkel once addressed the issue of potatoes. In the face of globalization and digitization, she used a 2004 speech to warn people about not missing out on the wonderful things in life such as potatoes and stews. But why not make a connection with globalization in the kitchen and use potatoes in a quintessentially French recipe? This quiche certainly proves that something good can come out of it.
- 17.5 oz potatoes
- 3 tbsp olive oil
- salt and pepper
- 1 tbsp parmesan
- 5 eggs
- 7 fl oz milk
- 1 diced tomato
- 3.5 oz grated cheddar
- 3.5 oz diced, fried bacon
- 2 oz green onions, chopped up
- First get to work on the potatoes. After washing and peeling them, cut the potatoes into thin slices. Mix the potato slices in a bowl with a marinade consisting of olive oil, salt, pepper, and parmesan.
- Next, lay the potato slices out on the bottom of an ovenproof baking pan. Start by placing a potato slice in the center and surrounding it with other slices on top. Stand up potato slices around the edge of the pan, too; they should all be about the same height. Bake the potato slices at 320°F for 10 minutes in a preheated convection oven.
- Now turn your attention to the filling. First, break the eggs into a bowl and carefully stir in the milk, tomato, cheddar, bacon, green onions, and seasoning. Next, spoon the mix on top of the potatoes and level it out.
- To finish, bake the quiche at 340°F for 17 minutes in a convection oven.
As well as being easy to make, this "globalized" recipe will be popular with the masses. I mean, what could you possibly have against a tasty quiche? There you have it, the good old potato is getting the appreciation it deserves!