Bacon and Potato Quiche with Gouda

With a maple-brushed, crispy bacon lattice “crust,” this breakfast pie is the ultimate Paleo brunch treat. Plop it down on the table and watch your brunch buddies - Paleo and non-Paleo alike - express their awe.

1 recipe pie crust
2 cups whole milk
4 large eggs
3 green onions, sliced
1 cup savoury cheese, such as Gouda or cheddar, shredded
3 slices thick cut bacon, cooked and crumbled
2 cups potatoes, cooked and diced
¾ tsp. sea salt
¼ tsp. black pepper, freshly ground
10 slices thick cut maple bacon
maple syrup, for brushing

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Whisk the eggs, milk, salt and pepper together in a large mixing bowl. Add the cheese, hash browns, green onions, and crumbled bacon and stir to combine.

Lay the pie crust in the bottom of a 9" pie dish.

Pour the egg mixture into the pie pan. Bake for 35-40 minutes or until the quiche is firm enough to lay the bacon on. Remove the pie and increase the temperature to 450°F (230°C/210°C fan, Gas Mark 8).

Weave the bacon into a lattice on top of the pie. Brush each strip of bacon with maple syrup.

Cover the edges of the pie with aluminum foil to prevent burning. Note: The bacon will shrink a lot, so it's fine that the bacon is hanging over the sides. Return the pie to the oven and bake for 10-15 minutes or until the bacon is done. Tip pie dish carefully to drain any bacon grease. (If you like extra crispy bacon you could put the pie under the broiler for a couple of minutes, or until the bacon has reached your preferred doneness.)

Let the pie sit for 5 minutes before serving.