It's time once again for Group A's reveal for the Secret Recipe Club. Not sure what that is? Skip on over and check it out. I'll wait. Promise.
This month I was assigned the blog Thyme for Cooking. Katie has lived in Ireland, Spain and now resides in France. Her food is simple and full of fresh ingredients. Yet I picked the recipe where she mused about Hamburger Helper. How odd.
I had fun looking through her index, and considered chicken before discovering the savoury pies and quiches. There were pizzas with puff pastry crusts, and a chicken pot pie that I almost made before I found this quiche. What originally drew me to it was the use of a potato crust. I always have trouble getting a properly cooked crust on the bottom of my quiche (yes, I know...blind bake it!), and I thought that perhaps this would be better.
When I told J what I was planning to make, he had one suggestion. That I add bacon. How could that be bad?
I present to you now Thyme for Cooking's [Bacon] Cheeseburger Quiche:
Ingredients:From Thyme for Cooking
For the crust:
2 medium potatoes (about 3/4 lb), shredded
1 tsp oil
1/2 tsp salt
For the filling:
1 medium onion, chopped
2 slices bacon, chopped
2 cloves garlic, minced
1/2 lb ground beef
1 tsp chili powder
2 Tbsp ketchup
1 tsp Worcestershire sauce
3 oz old cheddar cheese, shredded
1 Tbsp grainy Dijon mustard
1/2 c milk
1/2 c plain Greek yogurt
1. Preheat the oven to 400F. Make the crust: In a medium bowl, combine egg, oil and salt. Add potato and toss to coat. Press potato mixture into a deep-dish pie plate, pressing up the sides and to the bottom to form the crust. Bake 15 minutes at 400, until golden. Remove from oven.
2. Make the filling: In a skillet, start bacon. Add onion and garlic and continue to cook, adding ground beef and breaking it up with a spoon as it browns. Cook until beef is brown and onions are translucent. Add chili powder, ketchup, and Worcestershire sauce. Heat through and spread over crust evenly. Sprinkle with shredded cheese.
3. In a small bowl, beat eggs, mustard, milk and yogurt. Pour over filling. Bake at 400F for 30 minutes, until golden. Let stand 5 minutes before slicing to serve.
Thanks Katie for a great recipe. J and I both enjoyed!