Roast potato and bacon quiche

  • 15 mins preparation
  • 1 hr 25 mins cooking
  • Makes 4 Item
  • Print


Roast potato and bacon quiche
  • 300 gram ruby lou potatoes, peeled, chopped coarsely
  • 1 tablespoon olive oil
  • 1 (sheet) puff pastry
  • 2 teaspoon olive oil, extra
  • 1 small brown onion (80g), sliced thinly
  • 2 clove garlic, crushed
  • 3 rindless bacon slices (195g), chopped coarsely
  • 1/3 cup (80ml) milk
  • 1/3 cup (80ml) pouring cream
  • 2 eggs
  • 1/4 cup (25g) coarsely grated mozzarella cheese


Roast potato and bacon quiche
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Combine potato and oil in medium baking dish. Roast 30 minutes or until browned and cooked through.
  • 3
    Meanwhile, cut pastry into four squares; press pastry into four 1-cup (250ml) ovenproof dishes, prick pastry with fork. Place dishes on oven tray; bake 5 minutes.
  • 4
    Reduce oven to 160°C (140°C fan-forced).
  • 5
    Heat extra oil in medium frying pan; cook onion, garlic and bacon, stirring, until onion softens and bacon is crisp. Drain on absorbent paper.
  • 6
    Divide potato among pastry cases; top with bacon mixture. Whisk milk, cream and eggs in medium jug, stir in cheese; pour into pastry cases.
  • 7
    Bake quiches about 25 minutes or until filling sets. Stand 5 minutes; carefully remove quiches from dishes.

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