Week 19: Recipe #4--Bacon and Cheese Quiche with Home Fried Potatoes

I had quite a few eggs in the fridge that I needed to use, so this recipe was a good one.  I found it on the Moms Who Think website (see link below).  It was yummy!  A little time consuming with a longer cook time, but worth it. I served this with fruit.  The quiche made about 6 servings, but the potato recipe only made about 4 servings.  I'd add a couple more potatoes next time to even things out.

For the Quiche, You'll Need:

• 1 9-in. pie crust, unbaked
• 1 Tblsp. butter
• 12 bacon slices, crumbled
• 1 bag Italian blend shredded cheese (or mozzarella cheese)
• 4 eggs
• 2 c. heavy cream
• 3/4 tsp. salt

Preparation:

1. Preheat oven to 425 degrees.  Spread crust into pie plate or quiche plate.
2. Spread crust with butter.  Sprinkle bacon and cheese on crust.
3. Beat eggs with rest of ingredients.  Pour into crust.
4. Bake 15 minutes.  Turn down to 325 degrees and bake 40 more minutes.  Let stand 10 minutes.

For Home Fried Potatoes, You'll Need:

• 4 red potatoes
• 1 Tblsp. olive oil
• 1 onion, chopped
• 1 green bell pepper, seeded and chopped
• 2 Tblsp. olive oil
• 1 tsp. salt
• 3/4 tsp. paprika
• 1/4 tsp. ground black pepper
• 1/4 c. chopped fresh parsley

Preparation:

1. Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes.  Drain, cool, and cut into 1/2 inch cubes.
2. In a large skillet, heat 1 tablespoon olive oil over medium high heat.
3. Add onion and green pepper.  Cook, stirring often, until soft (about 5 minutes). 
4. Transfer to a plate and set aside.
5. Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high.
6. Add potato cubes, salt, paprika, and black pepper.
7. Cook, stirring occasionally, until potatoes are browned; about 10 minutes.
8. Stir in the onions, green peppers, and parsley and cook for another minute.

Recipe and link:  http://www.momswhothink.com/easy-recipes/easy-dinner-recipes-week-one.html