Try this Potato-Crust Tomato-Bacon Quiche recipe, or contribute your own.Suggest a better description
Heat oven to 350ºF.
Microwave potatoes as directed on package; place in large bowl. Add milk; mash until ingredients are well blended and potatoes are mashed to desired consistency. Beat 1 egg. Add to potatoes along with the Parmesan; mix well. Press potato mixture onto bottom and up side of 9-inch deep-dish pie plate sprayed with cooking spray.
Bake 20 min. or until lightly browned. Remove from oven; let stand 10 min.
Sprinkle 1/2 cup Monterey Jack cheese onto bottom of crust; top with tomatoes, bacon and remaining Monterey Jack cheese.
Whisk remaining eggs, half-and-half, pepper and thyme until blended; pour into crust.
Bake 35 to 40 min. or until knife inserted in center comes out clean. Let stand 5 to 10 min. before cutting into wedges to serve.
Tips: For a delightful brunch idea, serve this Tomato and Bacon Quiche with Mashed Potato Crust with a seasonal fruit salad.
Substitute: Substitute Shredded Cheddar Cheese for the Monterey Jack cheese.
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|Serving Size: 1 Recipe (3286g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2865 (76%)|
|Amt Per Serving||% DV|
|Total Fat 318.3g||424 %|
|Saturated Fat 176.3g||882 %|
|Monounsaturated Fat 103.6g|
|Polyunsanturated Fat 17.3g|
|Cholesterol 890.5mg||274 %|
|Sodium 3562mg||123 %|
|Potassium 3586.5mg||94 %|
|Total Carbohydrate 104.9g||31 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 104.7g|
|Protein 125.1g||179 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3746
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