Potato and herb quiche with bacon and Manchego

Cut the potatoes into thin strands with a Japanese vegetable turner so they interlace into a shell.

Fry the potatoes in a cast iron pan with a good amount of butter, seasoning with salt and pepper.

Make an indentation in the middle and work the sides up to form a well for the eggs.

When the bottom and edges turn golden brown, bake 15 to 20 minutes at 375F.

Cut thick sliced bacon into smaller pieces and cook until most of the fat has rendered and the bacon is slightly chewy with crispy edges; drain on a paper towel.

Cool the potato shell 5 to 10 minutes on the counter.

Crack the eggs into a mixing bowl, add the cream, season with salt and cracked black pepper, add sliced chives and parsley, and mix until combined.

Pour into the potato shell and bake at 375F 15 to 20 minutes, just until the eggs are set.

Cool 5 to 10 minutes on the countertop, slice, and serve with grated Manchego or Gruyere, the crispy bacon and more chives.