Sometimes quarantine means making comfort food. This is especially true on a rainy quarantine day.
Since moving to Portland we have discovered tater tots. Yes, there were tater tots in Delaware, and I never made them. Just another processed food. But tater tots were invented in in Oregon, and they are a big thing here, so I have been making them. The thing is, we never have them as a side dish, they are always made in integral part of the meal, whether is as tater tot tahdig in Persian or breakfast totchos, or here, as the crust for my quiche.
And to me, bacon (turkey) and leeks and cheese all scream “comfort food”.
Check out these layers: Tater tots, gruyere (lots of gruyere), sauteed leeks…
On top of that I poured the quiche liquid, then sprinkled the bacon on top.
The magic really happened when the bottom tater tots pretty much melted into the quiche, while leaving the rim crispy. It was heaven. And it was devoured.
Bacon, Leek and Tater Tot Quiche aka Quarantine Quiche
2/3 package of tater tots, cooked
½ package of turkey bacon, cooked and coarsely chopped
8 oz guyere cheese, shredded
2 leeks, sliced and rinsed well
1 Tbsp olive oil
1½ cups milk (or a combination of milk and heavy cream
Kosher salt and freshly ground black pepper
Heat oven to 375F.
Lightly coat a pie dish with cooking spray. Arrange tater tots to cover the bottom of the pie dish and then up the sides of the dish. The higher up on the sides you can go, the better.
Place the cheese in a layer to cover the bottom layer of tater tots.
Heat oil in a large skillet over medium-high heat. Cook the leeks until soft and starting to color, about 5 – 10 minutes. Set aside to cool.
In a bowl, beat the eggs with the milk and season with salt and pepper.
Place the leeks in a layer on top of the cheese. Pour the egg mixture over the leeks. Sprinkle the bacon over the top.
Place in the oven and bake for 50-60 minutes, until the center of the quiche is just set. Let rest for 10 minutes.