This one was born out of necessity. We didn’t have enough potatoes to shred for the hash brown crust called for in the original recipe, so I thought I would use tater tots or french fries. Turns out the tots were gone too, so fries it was. The kid really liked it, even Kait who doesn’t much like eggs. Except Ben. He dislikes green peppers unless they’re fried.
I named it tater quiche but I’m thinking that a more bacon-y name would fit more appropriately since that was my kids’ favorite part of the dish.
Ingredients:
I double this and use two pie plates
French or tater tots – enough to line the bottom of a pie plate
8 slices crispy fried bacon, broken into pieces
1/4 cup chopped onion
1/4 cup chopped green pepper
1 cup shredded cheese
1/2 cup milk
3 eggs
1/2 tsp salt
Line the bottom of your pie plate with fries. Cook them according to the bags instructions until they are very well done, but not burned. Usually this is a little longer than calls for on the bag.
While these are cooking, get your cooked and broken bacon, veggies, and cheese and mix them all together in a bowl. Mix your milk, eggs, and salt in another bowl. I use my big measuring cup for this and I pour a couple tablespoons of bacon grease into it too because it always seems like the right thing to do at the time. When your fries are good and done, pour the veggie mix over them, then pour your milk mix over the veggie mix. Bake for 25 minutes at 425.
I sliced this up with a pizza cutter because it cuts stuff like this very smoothly. You can serve this with ketchup or salsa. Most of my kids ate it without sauce at all.