ACTIVE: 35 minutes TOTAL: 1 hour 55 minutes
In this brilliant twist on the classic quiche, a thin layer of potatoes takes the place of
a traditional crust, offering a crisp, savory backdrop for the bacon, zucchini and Swiss
1¾ pounds russet potatoes
½ teaspoon salt, divided
1/8 teaspoon ground black pepper
1–2 tablespoons olive oil, divided
1 tablespoon butter
4 slices bacon
1¼ cups coarsely shredded, unpeeled
zucchini ( 1 medium)
½ cup chopped red onion ( 1 medium)
4 eggs, lightly beaten
1 cup half-and-half or light cream
¼ teaspoon crushed red pepper
1 cup shredded Swiss cheese ( 4 ounces)
1 tablespoon all-purpose flour
1. Preheat oven to 325°F. Peel and coarsely shred potatoes. Place potatoes in a large bowl;
add enough water to cover potatoes. Stir well. Drain in a colander set in a sink. Repeat
rinsing and draining two or three times until water runs clear. Drain again, pressing out as
much water as you can with a rubber spatula. Line a salad spinner with paper towels; add
potatoes and spin. Repeat, if necessary, until potatoes are dry. Return potatoes to the large
bowl. Sprinkle with ¼ teaspoon salt and black pepper; toss to combine.
2. In a 12-inch nonstick skillet, heat 1 tablespoon oil and butter over medium-high heat
until butter foams. Add potatoes, spreading them into an even layer. Gently press with the
back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12
minutes or until bottom is golden and crisp.
3. Place a baking sheet or cutting board over top of the skillet. Carefully invert skillet to
transfer potatoes to baking sheet. If necessary, add the remaining 1 tablespoon oil to skillet. Using the baking sheet, slide potatoes back into the skillet, uncooked side down. Cook
about 8 minutes more or until bottom is golden
4. Lightly coat a 9-inch pie pan with cooking spray. Using the baking sheet, transfer potatoes
to the prepared pie pan, pressing potatoes onto the bottom and up the sides of the pan.
5. In a large skillet, cook bacon over medium heat until crisp. Remove bacon and drain on
paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Add
zucchini and onion to the reserved drippings. Cook over medium heat for 3 to 5 minutes or
until tender, stirring occasionally.
6. In a large bowl, combine eggs, half-and-half, crushed red pepper and the remaining
¼ teaspoon salt. Stir in crumbled bacon and zucchini mixture. In a small bowl combine
cheese and flour; stir cheese mixture into egg mixture.
7. Pour egg mixture into the potato-lined pie pan. Bake for 50 to 55 minutes or until a knife
inserted near the center comes out clean. Let stand for 10 minutes before serving.
Calories 324, Fat 22g, (sat 9g), Cholesterol 133mg, Carbs 20g, Fiber 3g, Total sugars 2g,
Protein 12g, Sodium 412mg, Potassium 580mg.