Tender red potatoes, crisp salty bacon and spicy chipotle peppers are baked inside this crustless quiche. The flavors were simply delicious together. I love the ease of a baked dish like this one for family meals.
The chipotle pepper was well balanced by the eggs and potatoes and this turned out much less spicy than I expected. There was just a touch of heat in this dish and we all enjoyed it. If you are a fan of spicier dishes, feel free to increase the amounts.
Red Potato and Bacon Quiche with Chipotle Peppers
- 1/2 lb bacon or about 8 strips of bacon
- 1 1/2 lbs potatoes or 7-8 medium red potatoes thinly sliced and chopped into bite size pieces
- 1 medium yellow onion diced
- 2 chipotle peppers in adobo sauce diced finely
- 1 tablespoon sauce from the can of chiopotle peppers
- olive oil
- kosher salt
- freshly ground black pepper
- 1 tablespoon butter
- 10 eggs
- 1/4 cup half and half
- 1/2 cup shredded Mexican cheese blend
- Preheat oven to 425 degrees. Slice the potatoes very thin and then chop into bite size pieces. Place in a bowl and drizzle generously with olive oil. Sprinkle with salt and pepper and toss well to coat thoroughly. Spread across a silpat lined (or well-greased) baking sheet and roast for about 30 minutes, stirring every 15 minutes or so.
- While the potatoes are roasting, line another large baking sheet with foil and line the bacon strips across the pan. Bake for approximately 18 minutes, until bacon is as crisp as you like. Remove from the oven promptly and drain on paper towels. Chop the cooked bacon into 1" pieces and set aside.
- While the bacon is cooking, melt the butter in a large frying pan over medium high heat. Add the onion and cook until slightly browned (about 10-15 minutes). Once the onion is cooked, add the diced peppers and stir to combine. Add the cooked potatoes to the skillet and stir to combine. Add about a tablespoon of adobo sauce from the can of peppers and toss well to coat all of the potatoes.
- Whisk together the eggs, half and half, salt and pepper. Set aside. Grease a large baking dish with butter. A 9x13 pan would work well; I used 2 smaller pans in order to freeze a portion for a later meal. Place the potatoes in the bottom of the dish and top with the cooked bacon. Pour the egg mixture over the bacon and then lightly sprinkle with the cheese.
- Bake at 350 degrees for 25-28 minutes, just until the eggs are set and the cheese is barely beginning to brown. Remove from the oven and let rest a few minutes before serving. Enjoy!
- FREEZER MEAL: Let cool and then portion into freezer safe Ziplocs or resealable containers. The quiche can be thawed in the refrigerator first or reheated in the microwave straight from the freezer.