Potato Crust Quiche Lorraine

Bacon, Gruyère, and Parmesan cheese fill this rich quiche with meaty, nutty flavor.

This version of the ever-popular potato-crust quiche features all the classic ingredients of a Quiche Lorraine. Eggs, thick-cut bacon, Gruyère, and Parmesan cheese create a creamy, cheesy filling, all held together by a perfectly baked Yukon Gold potato crust with a crisp bottom and golden-brown sides. For extra depth, I brush reserved bacon grease on the bottom of the skillet and on the crust, infusing it with a pleasantly smoky flavor. Enjoy this quiche on its own or pair it with a crisp, refreshing green salad and a mimosa for a brunchtime treat.

• 1 (24-ounce) package baby Yukon Gold potatoes, scrubbed
• 2 tablespoons., plus 1 1/2 teaspoons kosher salt, divided
• 8 thick-cut bacon slices, chopped (about 2 cups)
• 6 ounces Gruyère cheese, shredded, divided (about 1 1/2 cups)
• 2 ounces Parmesan cheese, shredded, divided (about 1/2 cup)
• 8 large eggs
• 1/2 cup heavy whipping cream
• 1 teaspoon dry mustard
• Fresh ground black pepper, for garnish