1-Getting started with this potato bacon and green onion quiche is as simple as gathering your ingredients and following a few key steps. Begin by preheating your oven to 375°F to ensure even baking. This recipe uses a homemade crust that you’ll prepare first for that perfect, flaky base.

2-Once your oven is ready, mix the flour, butter, salt, and baking powder until the butter is fully incorporated. Add ice cold water to form the dough, then shape it into a ball, wrap it, and chill it for 2 hours. After chilling, roll out the dough to fit your pie plate, poke holes in it with a fork, and par-bake it for 10 minutes.

3-While the crust bakes, boil the sliced russet potatoes in salted water for 5 minutes, then drain them well. In a bowl, whisk together the eggs, half and half, heavy cream, Swiss cheese, green onions, cooked bacon, salt, pepper, and nutmeg. Stir the potatoes into this mixture and pour it into the par-baked crust, reserving a tablespoon of the liquid to brush on the edges.

4-Bake the quiche for 30 to 40 minutes until it’s set. If the crust edges start to brown too fast, cover them with foil after 15 to 20 minutes. Let it cool before serving for the best texture. The total time, including prep and resting, is about 3 hours and 5 minutes, making it worth the wait for that savory result.