Loaded Baked Potato Quiche
User Reviews
4.2
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
2 hrs
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Servings
8
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Calories
460 kcal
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Course
Main Course
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Cuisine
American
Loaded Baked Potato Quiche
Description
This quiche begins by partially baking a standard pie crust to a light golden color to provide a stable base. Red potatoes are boiled until tender, then combined in a mixture of whisked eggs, cream, salt, pepper, crisp bacon, sliced scallions, rosemary, chives, and shredded cheddar and Monterey Jack cheeses. The filling is poured into the pre-baked crust and baked until the custard firms and the top is lightly browned.
The quiche features an interplay of creamy and savory elements, with the potatoes providing a hearty bite, bacon adding smoky crispness, and fresh herbs contributing fragrant notes. The blend of two cheeses melts smoothly, creating a cohesive texture that holds the filling together.
Serving this quiche warm or at room temperature works well, making it suitable for brunch, lunch, or a casual dinner. Garnishing with fresh chives adds a mild onion touch and visual appeal.
Ingredients
- 1 inch pie crust
- ¼ pound Bacon cooked to crisp and chopped or crumbled
- ½ pound potato cut into 1/4"-1/2" dice, red
- 3 scallions thinly sliced
- 1 ½ teaspoons rosemary finely minced, fresh
- 1 ½ teaspoons chives minced
- 4 egg
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- ½ cup milk
- ½ cup cream
- 1 cup cheddar cheese grated, 1 tablespoon reserved
- 1 cup Monterey jack cheese grated, 1 tablespoon reserved
- chives snipped (optional, for garnish
Instructions
- Preheat the oven to 450 degrees.
- Arrange the pie crust in your pie plate. Fold the overhanging edges under on itself and either use the tines of a fork to press the edges onto the rim of the pie plate, or create an edge by pinching the thumb and forefinger together and pressing the dough into the crease using the forefinger of your other hand - follow the rim of the crust until completely crimped. Bake for 8-9 minutes until lightly browned. Set aside.
- Reduce oven temperature to 350 degrees.
- Add the potatoes to a small pan of water and bring to a boil. Reduce heat to simmer and cook until potatoes are tender, about 7-10 minutes. Drain potatoes and set aside to cool.
- Meanwhile crack the eggs into a large bowl. Add the salt and pepper and whisk until combined. Add the milk and cream and whisk again. Add the bacon, potatoes, scallions, rosemary, chives, and cheeses and stir together until well combined.
- Pour the egg mixture into the prepared pie shell. Smooth the ingredients evenly into the crust and sprinkle with remaining cheeses. Bake for 45 minutes to 1 hour until custard is set. Let rest for 20-30 minutes before cutting.
- Can be made a day ahead and rewarmed the next day at 300 degrees for 20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 139mg | 46% |
| Sodium | 483mg | 20% |
| Potassium | 308mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 149mg | 15% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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