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
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.
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.
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!
- 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
- 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.