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Potato Crusted Swiss Chard and Bacon Quiche

Potato Crusted Swiss Chard and Bacon Quiche


Quiche is such an amazing food!  It’s perfect for people with busy lives like myself, it always tastes great and you can throw all of your leftover ingredients from the week in there and then nothing goes to waste!  Although this quiche is made with Swiss chard and bacon (I had this on hand), you can substitute whatever you have on hand as long as you use the basic custard recipe.  This quiche was made with a potato crust which was amazing but you can do this without any crust or by adding it to a pie crust.  See how versatile this dish is!

For the potato crust, this addition was just perfect!  To describe it to you: it tastes a bit like a Spanish torta and the edges of the potato that stick out from the quiche turn into something almost like homemade potato chips (so good!)

Also, there are no special tools required for this dish because I wanted to make sure anyone could make this at home.

Go ahead and try it- I know you’ll love it!


[lt_recipe name=”Potato Crusted Quiche with Swiss Chard and Bacon” servings=”4-6″ prep_time=”15M” cook_time=”40M” total_time=”1H” difficulty=”easy” print=”yes” image=”×300.jpg” ingredients=”4 large russet potatoes (cut lengthwise into 1/4 inch ovals);;3 strips of bacon cut into 1 inch pieces and cooked until crisp;;1 cup of cooked chopped swiss chard (dried in a paper towel);;1/2 cup (for custard mixture) plus 1/4 cup (for topping) of shredded cheddar divided;;1/4 tsp each of salt and pepper;;1/8 cup of olive oil;;Custard:;;6 eggs;;1 cup of milk (or 1/2 cup whipping cream and 1/2 cup of milk);;; ” ]Pre- heat your oven to 350 degrees. Take your cut up potatoes and place on a baking sheet. Drizzle with olive oil and bake for 5-10 minutes until they begin to get soft. Remove from oven and set aside. Now, in a large bowl, make your custard by adding your milk and eggs and beating with a whisk until smooth. Add all of the other ingredients into the custard and stir well until it is well combined. Now take a greased (with butter or oil) pie plate and begin adding your long potato slices to the dish by placing it along the edge leaving a little potato sticking up past the rim of the dish. Continue doing this all the way around the pie dish until it is all covered. There may be some holes towards the middle that the potatoes did not cover so go ahead and patch those with any remaining potatoes. Now add your custard mixture over top and sprinkle with remaining cheddar cheese and bake for 30-40 minutes until the middle is set and not jiggly anymore.;When done, remove quiche from the oven and let rest for at least 20 minutes to set up. Enjoy![/lt_recipe]

2 thoughts on “Potato Crusted Swiss Chard and Bacon Quiche”

    • Hi Shelley. Yes, I make quiches with all sorts of veggies in them. Usually whatever I have on hand. If you use something with a lot of water like Spinach, i would recommend pressing out some of the water before adding it to the quiche so it does not become watery. You can also just use the custard base with cheeses and meats if you don’t have any vegetables 🙂

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