AKA- creamy pimento cheese quiche within a crispy tater tot crust. This bad boy came out of left field. One day, I was buying an innocent bag of frozen tater tots at the grocery store and the next day, I was whisking fresh pimento cheese into eggs and cream and baking it among heavenly pillows of potatoes. Is this the classiest thing I've ever made? Nope. Is this insanely delicious and dreamy and everything that Saturday morning should be? Yes, yes, and yes. A few notes to this pièce de résistance of morning brunch- the quality of your pimento cheese will be a bit important. Since it's the main flavoring of our creamy egg filling, it's worth paying a dollar more for the good stuff. While it's important to let this beauty cool a smidge before eating, it's best eaten right out of the oven while the tater tots are crisped to perfection.
6 whole eggs
3/4 cup (170 grams) heavy cream
1 cup (225 grams) pimento cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
On the sidelines:
1 bag of frozen tater tots
Preheat the oven to 375 degrees F. Lightly spray a standard springform pan with nonstick spray and set aside.
Spread half the bag of frozen tater tots onto a microwaveable plate. Zap them in the microwave until just thawed- about one or two minutes.
Place the microwaved tater tots in the bottom of the prepared springform pan and firmly press down to smoosh them together and form a cohesive and uniform bottom crust. Take the remaining, still frozen, tater tots and place along the side of the springform pan. Like this:
In the large bowl, whisk together all ingredients until evenly and thoroughly mixed. When your oven's ready, pour the egg mixture into the tater tot crust. I like to put a baking sheet under my springform pan just in case any egg mixture seeps through the cracks. Don't ask me how I know.
Place the springform pan and baking sheet into the oven and bake until set- roughly one hour. Remove and let cool for a bit before slicing into.