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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!

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Loaded Potato Quiche

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1 from 2 reviews

  • Author: Erin Mahoney
  • Total Time: 1 hour 15 minutes
  • Yield: 8 to 12 servings 1x


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 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


  1. Preheat oven to 350 degrees (F).
  2. Peel potatos and shred, using a hand grater or a food processor. (Will need 1-2 potatoes, depending on size.
  3. Spray a 9-inch pie plate with cooking spray or rub with butter.
  4. Roll puff pastry sheet so it is slightly bigger than your pie plate. Press into plate and crimp edges, and set aside.
  5. 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.
  6. Add half and half, salt and pepper. Whisk to combine.
  7. To the egg mixture, add bacon, green onions, broccoli and cheese. Stir to combine.
  8. Pour mixture into pie crust, and smooth into an even layer.
  9. Place into oven, and lay a sheet of aluminum foil lightly over the quiche to prevent over browning.
  10. Bake for 1 hour or until the middle is just set.
  11. Let cool slightly, and garnish with sour cream and green onion, if desired.
  12. Store in the refrigerator for 3-4 days. May be served warm or cold, depending on preference.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Breakfast


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