For the last kitchen at the South Arm Community Kitchen for 2017, we made another three dishes.
Our main dish is a Potato Crusted Quiche. This recipe is inspired by Foodnetwork.com.
1 pound russet potato, thinly sliced
3 tablespoons olive oil
2 teaspoons salt, divided
1/2 teaspoon black pepper, divided
1 tablespoon grated Parmesan
1 cup milk
1 tomato, diced
1/4 cup green onion, chopped
1/2 cup bacon bits
1/2 cup shredded cheddar cheese
2 garlic cloves, minced
We served the Potato Crusted Quiche with Cream of Celery Soup.
You can find the soup recipe here. This Cream of Celery Soup is great as people who are not a fan of celery also enjoy it.
Brown the bacon in a hot pan until crispy.
Drain the bacon on paper towel.
Crumble the bacon.
Preheat oven to 400F (200C).
Thinly slice the potatoes with a knife or mandoline.
Put the sliced potatoes in a bowl and drizzle with olive oil, 1 teaspoon of salt and 1/4 teaspoons of ground black pepper.
Sprinkle with Parmesan cheese and use your hands or a spoon to evenly coat the potato slices.
Lay the potato slices in a pie dish starting from the middle and working your way out, overlapping the potato slices (if you are using a round dish). Line the edge of the pie dish with overlapping potato slices. Fill in any gaps with leftover potato slices.
Bake the potatoes for 15 minutes or until the potatoes are just cooked and not yet brown.
In a bowl, whisk the eggs, milk, tomato, green onions, bacon, cheddar cheese, 1 teaspoon salt, 1/4 teaspoon pepper, and minced garlic.
Slowly pour the egg mixture over the potatoes, if the potatoes begin to lift up, stop and press them down with a spoon.
Bake the quiche for 30 minutes or until the eggs are set and the potatoes are brown.
Let cool down for a few minutes. Loosen the edges with a knife. Slice when the quiche is cooled down.