Potato Bacon Flan Recipes

POTATO-CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Peel the potatoes, then thinly slice a knife or mandoline.
• Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
• Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
• Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
• Reduce the oven temperature to 350˚F (180˚C).
• In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
• Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
• Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
• Slice and serve.
• Enjoy!

POTATO & BACON QUICHE

Steps:

• Heat oven to 400ºF.
• Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.
• Layer potatoes, bacon and cheese in crust.
• Whisk remaining ingredients until blended; pour over ingredients in crust.
• Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

POTATO AND BACON CRUSTLESS QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a deep dish pie pan with nonstick cooking spray and set aside.
• Combine eggs, cream, milk, garlic powder, pepper, and salt in a large bowl. Whisk together until well blended. Dice baked potatoes. Stir potatoes and Cheddar cheese into egg mixture. Pour the mixture into the prepared pie pan.
• Bake in the preheated oven for 45 minutes. Remove and sprinkled the cooked, chopped bacon over the top. Return to the oven to continue to bake until the middle is cooked through and no longer very jiggly (a little bit of wiggle is ok - but eggs should be cooked through), 15 to 30 minutes. Allow to cool and set for at least 15 minutes before slicing and serving.

POTATO & BACON FLAN

Steps:

• Liberally butter a 9 inch non stick baking dish& line the bottom with parchment paper.
• Butter the parchment also.
• Place potatoes in salted water, bring to a boil& cook until tender- about 8 minutes.
• Drain& set aside.
• Cook the bacon in a saute pan over medium high heat until browned- or under the broiler (my preference).
• Blot excess fat from bacon with a paper towel, cut into 1 inch pieces& set aside.
• Cook the onions in a small amount of bacon fat until they begin to brown, about 5 minutes.
• Add to the bacon pieces& stir the mixture.
• Evenly layer 1/3 of the potatoes in the prepared baking dish.
• Season with salt& pepper.
• Scatter 1/2 the bacon/onion mixture& 1/2 the cheese on top.
• Repeat these layers and finish with the last 1/3 of the potatoes.
• Season to taste and dot with a few pieces of butter.
• Bake in a preheated 375F oven for 30 minutes or until starting to turn golden brown.
• Remove from the oven& let rest for 5 minutes.
• Cover with a piece of foil or parchment and, using your hand, gently compress the pie so it will hold together better.
• Run a thin spatula or knife around the edges& a little of the pan bottom to loosen the potatoes from the edge.
• Invert onto a serving platter, gently remove the parchment and cut into wedges or slices.

CARAMELIZED ONION AND POTATO FLAN

Steps:

• In large frying pan over medium heat, saute onions in butter until deep golden brown, about 20 minutes. Cook slowly to caramelize.
• Grease a 9" x 13" or large round baking dish. Layer half the potatoe slices in a shingle fashion and season. Top with half the onions and cheese. Repeat next layer, ending with cheese.
• Bake at 350F for 50 minutes, or until potatoes are fork tender. Cut in squares or wedges to serve.