Adventures of an American Chef on the Run: Potato Bacon and Cheese Quiche (First Attempt!)

Anyone that knows me knows I have a hard time eating eggs.  I've talked about this previously on my post about breakfast tacos.  Nothing personal, no ethical qualms here, I just don't like them.  Whenever I eat them, it almost seems like my body wants to reject them even if I enjoy eating them.  In the search of something new for breakfast that included eggs, I decided to make a quiche, a sort of eggy pie.  It provided a new way for me to try eggs in a delicious delivery mechanism, pie crust.  I figured, if I'm going to like them, it's going to be in pie.

Crust:

1 cup flour

1/2 t salt

1/3 cup butter

ice water

Filling: 7 eggs

227 g half and half

Bacon

Cheese

1lb Potatoes

1/2 c butter

Start by allowing the butter for the pie crust to soften a little. Add the flour and salt and combine with a mixer, pastry cutter, or forks until crumbly.  Add ice water bit by bit until the dough combines.

It should look something like this.  Ball it up and put it in the fridge while you prepare the rest of the ingredients.

I just shredded some potatoes and fried them in patties in butter until they looked like the above photo.  This is best done on medium high heat, if the butter starts burning it's too hot. 

I chopped up some of my bacon pieces and put them in a pan, frying them until crispy.

Roll out the crust, line a pie pan with it.  I put the potatoes next, the bacon on top of those and the cheese in the spaces inbetween.  

Whip up the eggs and half and half and pour that on top. Bake at 350 for about an hour.

Or until it looks like this! Remove from the oven and allow to set for 15 minutes before cutting for best results.

I was pleasantly surprised although John said he thought it needed more egg, and possibly broccoli.  I intend to try this again soon, although I'm not sure how I'll feel about more egg, as that's something I'm not generally a fan of.  This quiche was really simple in flavor, I didn't even salt or pepper mine until the very end, just before eating.  Next time, I think I'll add some seasoning to the egg to see if I can't make it more palatable for myself.  Until next time, thanks for reading!