Swiss Cheese Quiche With Potato Crust

Prep Time: 20 Minutes
Grill Time: 30 Minutes
Total Time: 50 Minutes

Ingredients

Potato Base

• 1 to 2 potatoes, grated and drained on paper towel
• 1 tbsp. oil

Filling

• 4 eggs
• 1 cup of bisquick
• 1½ grated swiss cheese
• ½ cup your favorite cheese, mine's extra old cheddar
• 1 cup milk +/-
• 6 slices of bacon, cooked until nearly done and crumbled
• ½ cup of steamed, chopped broccoli
• 2 cloves garlic, grated
• salt, pepper to taste

Method

1. Preheat your grill to 400°F and prepare for indirect grilling.
2. Once you have dried the shredded potato, spray a pie plate with nonstick. Combine the oil and potato shreds and then press them into the bottom of the pie plate. Bake over indirect heat for 10 minutes, while you prep the other ingredients.
3. While the potato base is baking, combine the eggs, bisquick, milk (you may need more or less milk, you want a thick, pancake like batter), and 2/3 of the cheese. Add the onion, garlic, bacon and broccoli. Whisk together well.
4. Remove the potato from the grill and pour the egg mixture, then return to grill and bake another 20 minutes over indirect heat. Durning the last few minutes of grilling time, top the pie with the remaining cheese.
5. When a toothpick comes out clean, the quiche is ready.
6. Let it cool on the counter a minute or two before serving. This makes an amazing breakfast, second breakfast, elevensies, lunch, afternoon tea, dinner, supper, brunch and midnight snack.