Crispy Bacon & Potato Quiche

Crispy Bacon & Potato Quiche


500g McCain Crispy Steakhouse Oven Chips, oven baked as per pack instructions

60 ml vegetable oil

6 eggs

300 ml fresh cream or full cream milk

250g streaky bacon, roughly diced

60g sweet piquant peppers, finely sliced

Salt and freshly ground black pepper, to season

20g salted butter, for greasing quiche pan

60 ml (40g) semolina

2 spring onion, finely sliced for garnish


4 - 6


Prep Time: 40 - 45 minutes
Total Time: 30 - 35 minutes

  1. Preheat oven to 200°C, grease a 25cm x 5cm quiche pan with butter and sprinkle with semolina to form a crust.
  2. On a lined baking tray; sprinkle the McCain Crispy Steakhouse Oven Chips with vegetable oil and season with salt and freshly ground black pepper. Bake until golden and crispy 25 - 30 minutes; set aside.
  3. Meanwhile, in a medium mixing bowl, whisk the eggs, cream and season with salt and pepper. Set aside.
  4. In a medium saucepan; add the bacon into a cold pan; turn to a medium heat and allow bacon to crisp, heat through the piquant peppers.
  5. Meanwhile, Layer the chips, bacon and piquant peppers into the prepared quiche pan and top with the egg mixture. Sprinkle the remaining semolina over the top and bake for 30 - 35 minutes at 170°C.
  6. Remove from oven and serve warm or at room temperature.
  7. Garnish with spring onions.

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Steakhouse Oven Chips #bacon #quiche

Variations, Hints and Tips

  • Replace the bacon with 300 g McCain Mediterranean Roast Vegetables and add 80g Feta Cheese for a vegetarian alternative.
  • Make the quiche the night before your function and refrigerate un-baked and covered. Freshly bake the quiche the morning of; for a fresh fuss free meal.
  • Replace the vegetable oil with olive oil, if preferred.