Combine all the ★ ingredients and mix with a fork.
Once the dough is no longer floury, put it together with your hands and roll it out with a rolling pin.
Place the dough over a tart pan, and cut off the excess parts with rolling pin. Chill in the refrigerator.
Add the ☆ ingredients and whisk well to create an egg mixture.
Thinly slice the potatoes and onion.
Sauté the potatoes, onions, and bacon with butter. Once cooked, season with salt and pepper.
Preheat the oven to 220℃. Take out the tart pan from the refrigerator and arrange the cooked ingredients.
Pour the egg mixture and sprinkle some dried parsley if you like.
Bake for 20 to 30 minutes once the preheating is done. Please cover with aluminum foil if it looks like it's going to burn.
I cut the quiche into wedges to serve. It will look nice with some veggies on the side.
Please check this out too: "Easy Salmon and Onion Quiche Made From Scratch" (Recipe ID: 1178568)
Here's another one: "Easy Spinach Quiche Made From Scratch" (Recipe ID: 1465111)
This one is super yummy too: "Easy! Dried Daikon Quiche Made From Scratch" (Recipe ID: 1867066)
Story Behind this Recipe
I received a rare type of potatoes called “Inca No Hitomi” as a gift. I wanted to make something with it, and taking its sticky texture into consideration, I made a quiche.
Adding some spinach, bacon, salmon, onions, etc. will be good too. As long as you do the basic crust and egg mixture right, you can basically toss in a variety of ingredients. If you can make the crust dough in advance and let rest in the fridge, it will settle better. Please bear in mind that the dough can get pretty soft in a hot weather condition.