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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 pleasantl...
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