Red Potato and Bacon Quiche with Chipotle Peppers

Name: Red Potato and Bacon Quiche with Chipotle Peppers
Yield: 10
Cuisine: Mexican
Ingredients: ½ lb Bacon (1/2 lb bacon or about 8 strips of bacon); 1 ½ lb Red Potato (1 1/2 lbs potatoes or 7-8 medium red potatoes (thinly sliced and chopped into bite size pieces)); 1 piece Yellow Onion (1 medium yellow onion (diced)); 2 pieces Chipotle Pepper (2 chipotle peppers in adobo sauce (diced finely)); 1 tbsp Adobo Sauce (1 tablespoon sauce from the can of chiopotle peppers); 0 pieces Olive Oil (olive oil); 0 pieces Kosher Salt (kosher salt); 0 pieces Black Pepper (freshly ground black pepper); 1 tbsp Unsalted Butter (1 tablespoon butter); 10 pieces Egg (10 eggs); ¼ cup Half And Half (1/4 cup half and half); ½ cup Mexican Cheese Blend (1/2 cup shredded Mexican cheese blend)

A savory quiche featuring roasted red potatoes, crispy bacon, and smoky chipotle peppers, baked in an egg and half-and-half custard with a Mexican cheese blend.

Mexican

Servings10

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Steps

1Preheat oven to 425 degrees. Slice the potatoes very thin and then chop into bite size pieces. Place in a bowl and drizzle generously with olive oil. Sprinkle with salt and pepper and toss well to coat thoroughly. Spread across a silpat lined (or well-greased) baking sheet and roast for about 30 minutes, stirring every 15 minutes or so.
2While the potatoes are roasting, line another large baking sheet with foil and line the bacon strips across the pan. Bake for approximately 18 minutes, until bacon is as crisp as you like. Remove from the oven promptly and drain on paper towels. Chop the cooked bacon into 1" pieces and set aside.
3While the bacon is cooking, melt the butter in a large frying pan over medium high heat. Add the onion and cook until slightly browned (about 10-15 minutes). Once the onion is cooked, add the diced peppers and stir to combine. Add the cooked potatoes to the skillet and stir to combine. Add about a tablespoon of adobo sauce from the can of peppers and toss well to coat all of the potatoes.
4Whisk together the eggs, half and half, salt and pepper. Set aside. Grease a large baking dish with butter. A 9x13 pan would work well; I used 2 smaller pans in order to freeze a portion for a later meal. Place the potatoes in the bottom of the dish and top with the cooked bacon. Pour the egg mixture over the bacon and then lightly sprinkle with the cheese.
5Bake at 350 degrees for 25-28 minutes, just until the eggs are set and the cheese is barely beginning to brown. Remove from the oven and let rest a few minutes before serving. Enjoy!
6FREEZER MEAL: Let cool and then portion into freezer safe Ziplocs or resealable containers. The quiche can be thawed in the refrigerator first or reheated in the microwave straight from the freezer.