Potato quiche

Yield: 6 to 8 servings

• 5 eggs

• 2 large russet (baking) potatoes, grated • § cup cooked bacon, crumbled

• 1 medium onion, chopped

• 2 cups sour cream

• » cup half-and-half

• Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees. Grease a 9-inch or 10-inch quiche pan or tart pan. 2. Beat eggs well in a large bowl. Add potatoes, bacon, onion, sour cream and half-and-half. Season generously with salt and pepper, and mix well. Pour into prepared pan; the pan can be filled very full.

3. Bake 15 minutes at 400 degrees, then reduce heat to 350 degrees and bake an additional 35 to 45 minutes, or until firm.

Per serving (based on 6): 335 calories; 17 g fat; 9 g saturated fat; 188 mg cholesterol; 16 g protein; 31 g carbohydrate; 2 g sugar; 2 g fiber; 226 mg sodium; 162 mg calcium

—Adapted from “Four Sisters Inns Cookbook”