ACTIVE: 1 hour TOTAL: 1 hour 55 minutes
Wow your brunch guests with this irresistible quiche.
13/4 pounds russet potatoes
1/2 teaspoon salt, divided
1/8 teaspoon ground pepper
1–2 tablespoons olive oil
1 tablespoon butter
4 slices bacon
11/4 cups shredded zucchini ( 1 medium)
1/2 cup chopped red onion ( 1 medium)
4 eggs, lightly beaten
1 cup half-and-half or light cream
1/4 teaspoon crushed red pepper
1 cup shredded Swiss cheese ( 4 ounces)
1 tablespoon all-purpose flour
1. Preheat oven to 325°F. Lightly grease a 9-inch pie pan. Peel and coarsely shred potatoes. Place in a large bowl. Cover with water, stir well, then drain in a colander. Repeat rinsing and draining until water runs clear. With a rubber spatula, press out as much water as
you can. Line a salad spinner with paper towels; add potatoes and spin until dry (see Tip).
Return to the bowl. Sprinkle with 1/4 teaspoon salt and pepper; toss to combine.
2. Heat 1 tablespoon oil and butter in a large nonstick skillet 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, until bottom is
golden and crisp, about 12 minutes.
3. Place a baking sheet or cutting board on top of the pan and carefully invert the potatoes
onto it. If necessary, add the remaining 1 tablespoon oil to the pan. Slide the potatoes back
into the pan, uncooked-side down. Cook until the bottom is golden, about 8 minutes more.
Transfer to the prepared pie pan, pressing onto the bottom and up the sides of the pan.
4. Add bacon to the skillet and cook over medium heat until crisp. Remove and drain on
paper towels, reserving 1 tablespoon drippings in the pan. Crumble bacon; set aside. Add
zucchini and onion to the pan and cook over medium heat, stirring occasionally, until tender, 3 to 5 minutes .
5. Combine eggs, half-and-half, crushed red pepper, and the remaining 1/4 teaspoon salt in
a large bowl. Stir in bacon and zucchini mixture. Combine cheese and flour in a small bowl;
stir into egg mixture.
6. 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 397, Fat 15g (sat 5g), Cholesterol 75mg, Carbs 27g, Total sugars 27g (added 0g),
Protein 28g, Fiber5g, Sodium 321mg.
TIP: If desired, instead of using a salad spinner, you can dry the shredded potatoes by
pressing the water out with a potato ricer or by patting them with paper towels.