Kevin's Potato-Crust Bacon & Spinach Quiche Cups

Thin-sliced potato pressed into muffin tin "cups," filled with a bacon, spinach, and garlic egg custard, baked until set, and topped with sour cream and fresh chives.

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Ingredients

• •1 whole russet potato, peeled and thin-sliced
• •4 cloves garlic cloves
• •6 oz Applewood thick-cut bacon, diced
• •6 whole eggs
• •¾ cup heavy whipping cream
• •1 cup fresh spinach, chopped
• •2 tbsp fresh chives, minced
• •for pan avocado oil spray
• •salt (to taste)
• •black pepper (to taste)
• •¼ cup sour cream, for serving

Steps

1. Peel: Peel the russet potato.
2. Thin slice: Thin slice the peeled potato on a mandoline.
3. Rinse well: Rinse the potato slices well to remove excess starch.
4. Garlic soak: Submerge the rinsed potato slices in a bowl of water with the garlic cloves.
5. Dice bacon: Dice the bacon.
6. Bring to boil: Bring the potato slices and garlic to a boil over high heat.
7. Brown bacon: Brown the diced bacon in a skillet.
8. Strain and dry: Strain the boiled potato slices and pat them dry.
9. Remove grease: Strain the browned bacon to remove excess grease.
10. 6 eggs: Crack the eggs into a mixing bowl.
11. Heavy cream: Add the heavy whipping cream to the eggs and whisk vigorously.
12. Chop spinach: Chop the fresh spinach and add it to the egg mixture, then whisk to combine.
13. Mince chives: Mince the fresh chives and set aside for garnish.
14. Pan spray: Lightly spray a 12-cup muffin pan with avocado oil.
15. Potato layer: Press the dried potato slices into each muffin cup to form a crust.
16. Season: Season the potato cups with salt and pepper.
17. Egg mixture: Pour the egg mixture into each potato cup.
18. Bacon topper: Top each cup with the browned bacon.
19. Bake: Bake at 375°F (convect bake) for 12–18 minutes, until set.
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20. Sour cream & chives: Top each quiche cup with a dollop of sour cream and a sprinkle of minced chives.
21. Enjoy: Serve warm and enjoy.