• Partnered with
  • Makes 4 Items
  • 15 mins prep
  • 85 mins cook

Roast potato and bacon quiche

roast potato and bacon quiche

Roast potato and bacon quiche

Ingredients

Roast potato and bacon quiche

  • 300 g ruby lou potatoes, peeled, chopped coarsely
  • 1 tbsp olive oil
  • 1 (sheet) puff pastry
  • 2 tsp olive oil, extra
  • 1 small brown onion (80g), sliced thinly
  • 2 cloves garlic, crushed
  • 3 rindless bacon slices (195g), chopped coarsely
  • 1/3 cup (80ml) milk
  • 1/3 cup (80ml) pouring cream
  • 2 eggs
  • 1/4 cup (25g) coarsely grated mozzarella cheese

Steps

Roast potato and bacon quiche

  1. Preheat oven to 180°C (160°C fan-forced).
  2. Combine potato and oil in medium baking dish. Roast 30 minutes or until browned and cooked through.
  3. Meanwhile, cut pastry into four squares; press pastry into four 1-cup (250ml) ovenproof dishes, prick pastry with fork. Place dishes on oven tray; bake 5 minutes.
  4. Reduce oven to 160°C (140°C fan-forced).
  5. Heat extra oil in medium frying pan; cook onion, garlic and bacon, stirring, until onion softens and bacon is crisp. Drain on absorbent paper.
  6. Divide potato among pastry cases; top with bacon mixture. Whisk milk, cream and eggs in medium jug, stir in cheese; pour into pastry cases.
  7. Bake quiches about 25 minutes or until filling sets. Stand 5 minutes; carefully remove quiches from dishes.
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