Meat and Potato Quiche
- Level: Easy
- Yield: 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 440
- Total Fat
- 37
- Saturated Fat
- 13
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 18
- Cholesterol
- 209
- Sodium
- 681
- Total: 1 hr 30 min
- Active: 30 min
Ingredients
1 sheet refrigerated pie dough (from a 14-ounce package)
1 pound bulk sweet or hot Italian sausage
6 slices bacon, chopped
1 cup leftover mashed potatoes
6 large eggs
1 1/2 cups half-and-half
Kosher salt and freshly ground black pepper
1 medium head frisee or romaine
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Directions
- Preheat the oven to 400 degrees F.
- Put the pie dough in a pie plate, crimp the edges and cover with foil. Pour pie weights, beans, or uncooked rice on top of the foil and bake until the crust sets, about 20 minutes. Remove the foil with the weights and continue to bake the crust until golden, about 15 minutes more. Remove the crust from the oven and let cool. Reduce the oven temperature to 375 degrees F.
- Put the sausage and bacon in a cold large skillet; set over medium heat and cook, breaking up the sausage with a wooden spoon, until browned, about 10 minutes. Drain off the fat.
- Spread the potatoes evenly over the bottom of the crust. Top with the sausage and bacon. Whisk together the eggs, half-and-half, 1/2 teaspoon salt and a couple turns of pepper in a medium bowl; pour the egg mixture over the meat. Bake until the quiche is just set, 35 to 40 minutes. Set aside to cool slightly.
- Tear the frisee into bite-size pieces and wash well. Whisk together the vinegar, mustard, 1/2 teaspoon salt and a couple turns of pepper in a salad bowl. Whisk in the oil in a slow, steady stream to make a smooth, slightly thick dressing and then toss in the frisee until coated.
- Serve the quiche warm or at room temperature with the salad.