Saturday, July 23, 2011

Turkey bacon, cheddar, and mushroom quiche

Good day lovelies! Today I'm sharing a healthier take on notoriously-fatty-but-oh-so-yummy quiche. How? By substituting potato for the usual butter laden pie crust. I found this recipe on fortheloveofcooking and Pam used shredded potato as the crust. The first time I made it, the crust was too soggy. I didn't squeeze all the water out of the shredded potato. The second time around, I squeezed the life out of those suckers and voila - I had a nice crunchy crust.

Makes 1 pie

2 potatoes (I used red ones and just left the skin on)
6 eggs
2 slices turkey bacon
1 cup sliced mushrooms
1/2 cup shredded cheddar cheese
Sliced green onions

Preheat oven to 375 degrees. Grate the potatoes and spread them evenly on paper towels. Cover them with another towel and squeeze until all the water comes out. Spray a pie pan with cooking spray and press the shredded potatoes evenly on the bottom and sides. Season lightly with salt and papper and bake for about 10 minutes.

While the crust is baking, slice up the turkey bacon and saute it together with the mushrooms. Whisk eggs together, season with salt and pepper. Take the crust out of the oven and dump the bacon/mushroom mixture in. Sprinkle green onions and cheese on top. Pour the eggs in, making sure the mixture doesn't rise above the top of your potato crust (spillage is no good).

Bake for 30-40 minutes until a fork inserted comes out clean. Take it out and let cool (it will harden and be much easier to cut) and eat away!

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