About 1 hour
Bacon Leek Sundried Tomato & Mozzarella Crustless
Quiche with Roasted Potato Scallops & Kale Salad
- 8 eggs
- 6 pieces thick cut bacon, cut into bits
- 1 onion, chopped
- 1 leek (including the green ends) chopped
- 10 pieces sundried tomato, sliced
- 1 c mozzarella, grated
- ½ c milk or cream
- ½ tsp salt
- 10 cracks black pepper
- 2 large potatoes, thinly sliced into rounds
- Drizzle of olive oil
- Sprinkle of salt, pepper, and garlic granules
- ¼ c Parmesan, grated
- 8 leaves flat kale, chopped
- ¼ onion, sliced into slivers
- 1 apple
- ¼ c olive oil
- Juice of half a lime
- 1 tsp maple syrup
- ½ tsp salt
- 10 cracks fresh pepper
Step by Step Instructions
Place the potato slices into a bowl, drizzle with olive oil, sprinkle with salt, pepper, garlic granules and grated Parmesan and toss to coat evenly. Place the potato slices on a parchment lined baking sheet in a single layer. Avoid too much overlapping if possible but a little bit is fine. Set aside.
Cook the bacon bits in a heavy skillet over medium heat until they are a bit crispy then remove from the pan and set aside. In the same pan sauté the onions and leeks until the onions are beginning to brown then set aside.
Set the oven to 350° and grease a pie plate with a bit of olive oil.
Crack the eggs into a large bowl and whisk in the cream/milk, salt, pepper, half of the sundried tomatoes and half the cheese. When the onions, leeks, and bacon have cooled a bit stir them into the egg mixture then pour the mixture into the pie plate and pop it into the oven along with the potatoes, side by side and set a timer for 15 minutes .
When the timer goes off remove the quiche from the oven, sprinkle the remaining cheese and scatter the remaining sundried tomatoes on top, then return it to the oven for a further 30 minutes.
While the quiche and potatoes are in the oven, prepare the salad. Place the chopped kale into a large bowl along with the slivered onions and chopped apple. Drizzle the olive oil, lime juice, and maple syrup overtop, then sprinkle with salt and pepper and toss until everything is evenly coated. Pop the salad into the fridge until the quiche and potatoes are ready.
When everything is done in the oven (the quiche is golden brown and set in the middle, and the potatoes are golden), place a serving of kale salad on each of 4 plates and share the potato scallops beside the salads. Cut the quiche and place a serving on each plate, then sit down and enjoy the delightful combination of flavors of the fantastic dinner you have made.