As autumn gives way to winter and crisp evenings settle in, this bacon & feta potato quiche is exactly the kind of comfort food worth turning the oven on for. Smoky bacon, salty feta and creamy cottage cheese come together in a rich yet light filling, while roasted smashed potatoes create a golden, crispy crust in place of traditional pastry. Perfect for a slow weekend lunch or sliced up for easy meal-prepped lunches during the week.
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Bacon & feta potato quiche
Ingredients
- 1 medium-sized cake tin (about 26 cm)
- 1 kg whole, unpeeled potatoes
- 1 tbsp olive oil
- 1 tbsp salt
- 250 g diced bacon
- 2 rounds of feta
- 1 red onion, thinly sliced
- 1 tsp paprika
- 1 tsp fennel seeds
- 1 tsp dried oregano
- 1 handful parsley
- 50 g parmesan cheese, grated
- 250 ml cottage cheese (smooth or clumpy works)
- 6 eggs
- 1/4 cup cream (or milk)
- Salt and pepper to taste
- To serve
- 200 g rocket
- 1 avocado, diced
- 1/4 lemon, squeezed
- 1/2 red onion, thinly sliced
Instructions
HEAT the oven to 200ºC.
PRICK the potatoes with a fork all over, and pop them into a roasting tray. Pour over the olive oil and salt generously.
BAKE for 1 hour, or until a knife slides in and out of the centre of a potato easily.
MEANWHILE, fry the bacon in a splash of olive oil or a knob of butter, until golden. Add the onion and sautée until soft/translucent.
ADD the spices and fry for 1 minute. Set aside to cool.
COAT the inside of the cake tin with Spray 'n cook.
LOWER the oven temperature to 190ºC after the potatoes are cooked through and remove them.
POP the potatoes into the cake tin, and, using a heavy-bottomed glass, smash the potatoes into a thick crust. Use the side of the glass to push the potatoes up against the cake tin walls.
BLIND bake the crust for 10 minutes.
IN a large bowl, add the eggs, cottage cheese, parmesan, parsley, cream, cooled bacon mixture and seasoning.
MIX thoroughly until well combined.
POUR this mixture into your newly formed potato crust and bake at 190ºC for 50 minutes, or until golden and set.
REMOVE and leave to set further for 10 minutes before unmolding the quiche.
TOSS the rocket, avocado, onions and lemon juice in a bowl.
SERVE slices of quiche with the rocket salad and enjoy!
Notes
F&H TEAM TIP: If you'd like to use a smaller cake/tart/quiche tin, just use fewer potatoes to make the crust.
Also See: Mother’s Day french toast with chantilly cream and fig & berry compote
Mother’s Day french toast with chantilly cream and fig & berry compote
