Ingredients

• 5 medium-sized russet potatoes
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper
• 1 pinch garlic powder
• 6 tablespoons butter
• 5 large eggs
• 4 slices bacon
• 2 greens onions
• 0.5 cups sharp Cheddar cheese
• 0.5 cups shredded mozzarella cheese
• 1 cup heavy cream

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease an ovenproof pie pan.
2. 2 Shred potatoes, then place in a cheesecloth. Lightly salt potatoes, then wring out as much water as possible. Pat with a paper towel, then place in a bowl.
3. 3 Melt 5 tablespoons butter, add to potatoes, and season with salt, pepper, cayenne, and garlic powder.
4. 4 Add 1 egg to potatoes, then mix well. Pour into prepared pie pan; press potatoes into the bottom and up the sides to form a crust, making bottom crust fairly thin so that it will cook completely. Place on a baking sheet.
5. 5 Bake in the preheated oven for 25 minutes.
6. 6 Meanwhile, whisk 4 eggs together in a bowl; season with salt and pepper. Stir in cream and green onions.
7. 7 Remove crust from oven; reduce the temperature 350 degrees F (180 degrees C). Sprinkle bacon into the crust, then top with cheese. Carefully pour egg mixture evenly over cheese carefully.
8. 8 Bake in the preheated oven until a fork inserted in the middle comes out clean and the quiche is puffed and golden, about 30 minutes. Let cool 5 minutes before serving.

Nutrition per serving