Peel the potatoes, then thinly slice a knife or mandoline.
3. Step
Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
4. Step
Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
5. Step
Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
6. Step
Reduce the oven temperature to 350˚F (180˚C).
7. Step
In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
8. Step
Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
9. Step
Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
