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Loaded Potato Quiche

Loaded Potato Quiche

PARTNER POST: Reinvent classic potato dishes to create a new holiday tradition. This year, forget the tried and true recipes and show off your cooking skills with a twist on an old favorite.
With all your favorite baked potato toppings, this loaded potato quiche baked in a simple puff pastry crust with bacon and cheese. Perfect for a busy holiday brunch.
By Erin Mahoney

Loaded Potato Quiche

Mashed Potatoes are probably my favorite food. A baked potato topped with cottage cheese and pepper is my favorite go-to lunch. I always have a ten pound bag of them in my pantry. When I’ve had a bad day, my husband will cheer me up with his amazing smashed, buttered potatoes. (Holy cow, delish.)

So, when I saw a mini baked potato quiche at my local grocery store deli, I knew, just KNEW, that I had to replicate it at home.

Loaded Potato Quiche

This quiche is full of all of the awesome toppings you might put on your baked potato – bacon, cheese and scallions. I added some broccoli because I had it, and topped it with a dollop of sour cream, because it was just screaming for it.

The crust is made simple with a puff-pastry sheet, so don’t let that deter you. Grated potatoes, eggs, cream and your toppings get mixed together, and less than an hour later, you’ll have a quiche so delicious that you’ll wonder how you’ve survived without it this long.



See Also

My friends at Potato Board have a fun website full of recipes, nutrition information (For instance, did you know that potatoes are a great source of potassium, vitamin C and fiber?), history, storage information and even the best ways to cook potatoes. There are a TON of recipes to browse through, so take a look – lots of great ideas.

You can enjoy this warm or cold, or even at room temperature. I prefer mine warm, especially with the cool sour cream on top. Don’t like bacon? Just leave it out. You can be creative with your add-ins, because as long as you follow the basic egg/half and half/potato proportions, you can do whatever you like!

Loaded Potato Quiche

Erin Mahoney
With all your favorite baked potato toppings, this loaded potato quiche baked in a simple puff pastry crust with bacon and cheese is perfect for a busy holiday brunch.
1 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Breakfast
Servings 8 to 12 servings

Ingredients
  

  • 1 puff pastry sheet for crust
  • ½ cup crumbled cooked bacon about 6 to 8 slices
  • 1 and ½ cups fresh broccoli florets lightly steamed but still firm
  • 10 ounces Monterrey jack cheese shredded
  • 1 and ½ cups shredded potatoes freshly shredded in food processor
  • 3 green onions chopped, plus more for garnish if you like
  • 5 large eggs
  • 1 cup half and half
  • 1 tsp ground black pepper
  • Garnish with sour cream

Instructions
 

  • Preheat oven to 350 degrees (F).
  • Peel potatos and shred, using a hand grater or a food processor. (Will need 1-2 potatoes, depending on size.
  • Spray a 9-inch pie plate with cooking spray or rub with butter.
  • Roll puff pastry sheet so it is slightly bigger than your pie plate. Press into plate and crimp edges, and set aside.
  • In a large bowl, beat eggs lightly. Dip a pastry brush into the beaten eggs, and brush the crust of the puff pastry with the egg.
  • Add half and half, salt and pepper. Whisk to combine.
  • To the egg mixture, add bacon, green onions, broccoli and cheese. Stir to combine.
  • Pour mixture into pie crust, and smooth into an even layer.
  • Place into oven, and lay a sheet of aluminum foil lightly over the quiche to prevent over browning.
  • Bake for 1 hour or until the middle is just set.
  • Let cool slightly, and garnish with sour cream and green onion, if desired.
  • Store in the refrigerator for 3-4 days. May be served warm or cold, depending on preference.

 

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