Description
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.
Ingredients
Scale
- 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.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast