Imagine a dish that combines the creamy richness of a classic quiche with the rustic charm of fresh new potatoes and crispy bacon - a culinary masterpiece that will transport your taste buds straight to the French countryside! This Quiche Salad with New Potatoes is not just a meal, it's an experience that blends comfort, elegance, and irresistible flavors in one stunning dish. Whether you're looking to impress dinner guests or treat yourself to a gourmet weekend lunch, this recipe promises to be your new go-to crowd-pleaser that's surprisingly simple to prepare.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 lb new potatoes
- 4 large eggs
- 1 cup heavy cream
- 1 cup cooked bacon, chopped
- 1 cup mixed greens
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Wash the new potatoes thoroughly and cut them into bite-sized quarters. Place potatoes in a pot of salted water and bring to a boil, cooking until tender but still firm, approximately 10-12 minutes.
- While potatoes are cooking, preheat the oven to 375°F (190°C). Drain the potatoes and let them cool slightly.
- In a large mixing bowl, whisk together eggs, heavy cream, salt, and pepper until well combined and smooth.
- Grease a large baking dish or quiche pan. Layer the cooked potato quarters evenly across the bottom of the dish.
- Sprinkle the chopped bacon over the potatoes, distributing it evenly throughout the dish.
- Carefully pour the egg and cream mixture over the potatoes and bacon, ensuring all ingredients are well-covered.
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the center is set.
- Remove from oven and let cool for 5-10 minutes to allow the quiche to set completely.
- Arrange mixed greens around the quiche on a serving platter. Cut the quiche into portions and serve warm.
- Garnish with fresh herbs like chives, parsley, or thyme before serving.
Tips
- Choose small, fresh new potatoes for the best texture and flavor. Look for potatoes that are firm and have smooth, unblemished skin.
- For extra flavor, consider par-boiling your potatoes in chicken stock instead of plain water.
- Allow your eggs and cream to come to room temperature before whisking to ensure a smoother, more consistent custard.
- Don't overcook the potatoes - they should be tender but still hold their shape when cut.
- Use high-quality thick-cut bacon for maximum flavor and crispy texture.
- Let the quiche rest for at least 5-10 minutes after baking to help it set and make cutting easier.
- Fresh herbs are key - choose herbs like chives, parsley, or thyme to elevate the final presentation.
- For a lighter version, you can substitute half-and-half for heavy cream or use milk.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 18g
Protein: 25g
Fat: 42g
Saturated Fat: 22g
Cholesterol: 280mg
