Potato and Bacon Quiche (with arugula and fontina cheese)
from https://www.foodandwine.com/

Crispy smashed potatoes serve as the crust for this riff on a classic quiche.

Smashed potatoes meet creamy quiche in this take on a brunch classic. Instead of using traditional short-crust pastry, this quiche recipe calls for baby Yukon Gold potatoes to be smashed and pressed into a cake pan to create a crispy quiche crust. Complementing the rich, eggy filling is smoky, crispy bacon, peppery bites of arugula, and nutty Fontina cheese. Using the small baby potatoes is key here, as you want very fork-tender, soft potatoes that you can easily press into a crust. For an even smoother crust, break apart any large chunks of potato skins. Serve this quiche with a green salad for brunch or lunch.

If you do not have a 9-inch cake pan, you can also use a 9-inch ceramic or glass fluted tart pan leaving an inch of room above the edge of the pan.

Reviewer comments: Too much salt as the bacon itself is salty. Salt the water for cooking the potatoes, but leave out of the egg mixture. Definitely need to precook the crust to get a crispy crust. Too much cheese.

1 1/2 pounds baby yukon gold potatoes, scrubbed
2 tablespoons, plus 1 1/4 tsp. kosher salt, divided [leave salt out of egg mixture - too salty]
8 (1 1/2 ounce each) slices thick cut bacon, chopped (about 2 cups)
1 small sweet onion, finely chopped (3/4 cup)
3 cups loosely packed roughly chopped fresh arugula
1 tablespoons chopped fresh thyme
8 ounces fontina cheese, shredded, divided (2 cups) [can substitute mild provolone, gruyere, or gouda]
4 large eggs
1/4 cup heavy whipping cream
Fresh thyme leaves
Fresh ground black pepper

Preheat oven to 400°F. Bring potatoes, 2 tablespoons of the salt, and enough water to cover by 1-inch in a medium saucepan to a boil over high, undisturbed. Reduce heat to medium; cook, undisturbed, until potatoes are very fork tender, about 25 minutes. Drain well.

While potatoes are coming to a boil, cook bacon in a large nonstick skillet over medium-high, stirring occasionally, until crisp, 10 to 12 minutes. Using a slotted spoon, transfer bacon to a paper towel lined plate; set bacon aside. Reserve 2 tablespoons bacon drippings, discard or reserve remaining drippings for another use. Do not wipe skillet clean. Heat 1 tablespoon of the reserved drippings in same skillet over medium-high; add onion to reserved drippings; cook, stirring occasionally, until tender, about 3 minutes. Add arugula, thyme, and 1/4 teaspoon of the salt; cook, stirring constantly, until wilted, about 1 minute. Remove from heat; set aside.

Brush a 9-inch round cake pan with remaining 1 tablespoon bacon drippings. Place drained potatoes in an even layer; using a flat bottom measuring cup, press potatoes firmly into the bottom and about 1-inch up the sides of the cake pan. [Reviewers said the potato crust should be pre-baked]

Sprinkle 1 cup of the cheese and half of the cooked bacon (about 1/2 cup) in an even layer over bottom of potato crust. Place onion-arugula mixture in even layer over cheese, sprinkle with remaining 1 cup cheese and cooked bacon (about 1/2 cup); set aside.

Whisk together eggs, cream, and remaining 1 teaspoon salt [omit salt - too salty] in a large bowl until frothy, about 30 seconds. Pour egg mixture over filling pie plate. Carefully transfer to oven. Bake in preheated oven until filling is set and an instant-read thermometer registers 160°F, about 25 minutes. Let cool slightly on wire rack, about 15 minutes. Garnish with thyme and pepper.

8 servings