Potato Bacon and Mushroom Quiche

I am a big fan of potatoes.  They are my not so secret sin.  I know it wouldn't be healthy, but I could probably live on potatoes as the main source of calories in my diet easily.  I like them baked, fried, braised and mashed.  I like them for breakfast, lunch, dinner and as a snack.  If given a choice between an expensive Belgian chocolate and a french fry I would take the fry any day of the week that is how much I love them. 

This morning's breakfast quiche celebrates the potato and is a great way to use up some leftover hash brown (if you have any) and some pantry staples and make a potato fan like me happy.  Simply leftover hash browns pressed into a pie tin topped with crumbled bacon, sauteed mushrooms, some onion, cheese and whipped eggs then baked until the eggs are set and golden.  Actually anything on top of the potatoes would probably be yummy, but I used what I had and loved the way it turned out.

Potato, Bacon and Mushroom Quiche

4 to 6 Servings

• 1 ½ cups leftover cooked hash brown potatoes at room temperature
• 3 strips bacon
• 5 crimini mushrooms, sliced 
• ¼ yellow onion, sliced
• 8 ounces shredded Fontina cheese
• 1 cup whole milk
• 6 eggs
• salt and pepper to taste

Directions:

1. Preheat oven to 375°F
2. Press potatoes into the bottom and up the sides of a pie tin.  Press firmly to compress and form a crust.  Place in the oven and let bake until crispy, about 15 minutes.  Remove from the oven and let cool.
3. In a small skillet cook the bacon until crisp.  Remove to a paper towel lined plate.  Crumble when cool.
4. In the same skillet saute the mushrooms and the onions until the mushrooms have released their water and have started to brown.  Remove from heat.
5. Layer the bacon, mushrooms, onions and cheese on top of the potatoes in the pie tin.
6. Mix together the milk, eggs, salt and pepper and pour over cheese.  Bake for 25 minutes or until the eggs have set.  Serve warm.