Bacon Cheddar Quiche with French Fries Crust

Bacon Cheddar Quiche with French Fries Crust

Ingredients

CRUST

Cooking Spray

1 bag (20 oz.) frozen shredded hash brown potatoes

2 oz. sharp cheddar cheese, grated (about 1/2 cup)

2 tbsp. unsalted butter, melted

1/2 tsp.Garlic powder

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

FILLING AND ASSEMBLY

1 tbsp. Cornstarch

6 large eggs divided

2 c. Sour cream

1 c.Whole milk

2 tbsp. Dijon mustard

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

8 oz. Bacon (about 8 slices), cut into 1-inch pieces

1 bunch green onions, white and dark green parts separated, thinly sliced ​​

4 oz.Sharp Cheddar cheese, grated (about 1 cup), divided

Instructions

CRUST

Preheat oven to 425°. Grease a 9-inch springform pan with cooking spray and place on a rimmed baking sheet.

Place the frozen hash browns in a large heatproof bowl and microwave until the potatoes are tender. and almost all of the liquid has evaporated, 2 to 3 minutes 3 minutes.
In the bowl with the hash browns, add Cheddar cheese, butter, garlic powder, salt and pepper and stir well.Add the hash brown mixture to the prepared pan. Press the dough evenly along the bottom and sides of the pan, about 1/2 inch from the top of the pan, making sure to cover any holes or cracks.
Bake the crust until the edges begin to brown, about 40 minutes.

FILLING AND ASSEMBLING

Preheat the oven to 375°. In a large bowl, beat cornstarch and 1 egg until smooth and free of lumps.Add sour cream, milk, mustard, salt, pepper and remaining 5 eggs and beat until smooth.
In a large skillet over medium-high heat, cook the bacon, stirring occasionally, until it begins to brown and crisp, 6 to 8 minutes. Add the white scallion parts and half the green scallions and cook, stirring, until the bacon is crispy and the scallions are soft and golden brown, 1 to 2 minutes more. Transfer to a plate lined with paper towels.

Sprinkle half of the cheddar cheese over the crust.Top with bacon mixture and remaining green scallions. Slowly pour the egg mixture into the base. Top with remaining cheddar cheese.
Bake the quiche for 40 to 50 minutes, until it is set and you feel a slight wobble in the center when you shake the pan. Let cool for 30 minutes.Before unmolding, run a knife around the edges of the mold. Serve quiche warm or at room temperature.