Crispy bacon, potato quiche: A savoury family favourite

Ingredients:
For the potato crust
4–5 large potatoes
2 tablespoons butter
½ teaspoon salt
½ teaspoon black pepper
½ cup grated cheddar cheese
For the filling
200g bacon, chopped
1 small onion, finely chopped
4 large eggs
½ cup fresh milk
½ cup fresh cream (optional)
1 cup grated cheddar cheese
½ green pepper, chopped (optional)
1 teaspoon mixed herbs
Salt and black pepper
Method
Step 1: Prepare the potato crust
1. Peel and grate the potatoes.
2. Squeeze out excess water using a clean kitchen towel.
3. Mix with melted butter, salt, pepper and half the cheese.
4. Grease a round baking dish or pie tin.
5. Press the grated potato mixture firmly into the bottom and sides to create a crust.
6. Bake at 200°C for 20–25 minutes until lightly golden.
Step 2: Prepare the bacon filling
1. Fry the bacon until slightly crispy.
2. Add chopped onion and green pepper.
3. Cook until softened and set aside.
Step 3: Prepare the egg mixture
1. Beat the eggs in a bowl.
2. Add milk, cream, mixed herbs, salt and pepper.
3. Mix well.
Step 4: Assemble the quiche
1. Spread the bacon mixture over the baked potato crust.
2. Sprinkle grated cheese on top.
3. Pour the egg mixture evenly over the filling.
4. Bake at 180°C for 25–30 minutes until the egg mixture is set and the top is golden.
Step 5: Serve
Allow it to rest for about 10 minutes before slicing.
Serve warm with a fresh garden salad or coleslaw.
For the best results, make sure you squeeze as much water as possible from the grated potatoes.
This helps the crust become firm and crispy instead of soggy. — Online.