Shake those salty crumbs off your fingers and pay attention, because we’ve got some new ways to cook with our favorite crunchers! We hope you’re ready, because this recipe is All That... and a Bag of Chips!
POTATO CHIP QUICHE
1 tablespoons extra-virgin olive oil
1 shallot, sliced thinly
8 large eggs
3/4 cup grated Pecorino Romano cheese
1 tablespoon rosemary
3/4 cup potato chips
Salt and pepper
• Preheat the broiler. In a skillet over medium heat, heat up the olive oil, then add the shallots and cook for about 5 minutes or until they’re soft.
• While the shallots are heating, whisk the eggs in a large bowl. Then add half a cup of cheese, the rosemary and potato chips. Be sure to save some chips as a topping. Then, season it with salt and pepper.
• Add the egg mixture to the skillet and stir while cooking until the bottom begins to set. Then once cooked, sprinkle the top with the remaining chips and cheese. Broil until puffed and set in the middle before serving.