A classic quiche in a potato crust is packed with flavor. The crust is golden brown and crunchy, and the eggs are well flavored with the bacon and Parmesan. Served with a simple garnish of sage.
3 cups frozen shredded potatoes, thawed
3 tbsp. grated Parmesan cheese
1⁄2 tsp. ground black pepper
5 eggs, beaten
8 bacon slices
1⁄2 cup light cream or milk
1⁄2 tsp. ground sage
4 oz. Swiss cheese, shredded
Sage sprigs, for garnish
1. Preheat oven to 475°F. Oil a 9-in. pie plate. Chop 2 scallions; cut remaining scallions into thin, diagonal slices.
2. Mix potatoes, chopped scallions, 1 tbsp. Parmesan, pepper, and 2 beaten eggs. Spread to coat pie plate. Bake 10 min. or until golden brown. Reduce temperature to 375°F.
3. Meanwhile, cook bacon until crisp; drain, reserving 1 tbsp. drippings. Sauté sliced scallions in drippings until tender. Dice bacon.
4. Beat 3 eggs with cream and sage until blended. Stir in bacon, scallions, Swiss, and remaining 2 tbsp. Parmesan. Pour egg mixture into potato crust. Bake 15-20 min. until set. Garnish with sage sprigs.