Loaded Baked Potato Quiche Recipe

Introduction

This Loaded Baked Potato Quiche is a savory and comforting dish that perfectly combines crispy bacon, tender potatoes, and flavorful cheeses in a flaky pie crust. It’s an ideal recipe for brunch or a satisfying dinner that’s sure to please the whole family.

Ingredients

• 1 9-inch pie crust
• 0.25 pound bacon
• 0.5 pound red potato
• 1 bunch scallion
• 1 1/2 teaspoon fresh rosemary
• 1 1/2 teaspoon fresh chives
• 4 eggs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup milk
• 1/2 cup cream
• 1 cup cheddar cheese
• 1 cup Monterey Jack cheese
• Fresh chives (to taste, for garnish)

Instructions

1. Step 1: Preheat the oven to 450 degrees F (230 degrees C). Arrange the pie crust in a pie plate, fold the edges under, and crimp using a fork or your fingers. Bake for 8 to 9 minutes until lightly browned, then set aside.
2. Step 2: Reduce oven temperature to 350 degrees F (180 degrees C). Cut the red potato into 1/4 to 1/2-inch dice. Boil in water until tender, about 7 to 10 minutes. Drain and let cool.
3. Step 3: Cook bacon in a cold skillet over medium heat until crispy. Drain on paper towels, chop, and set aside.
4. Step 4: In a large bowl, whisk together the eggs, kosher salt, and black pepper. Add the milk and cream and whisk again until combined.
5. Step 5: Set aside 1 tablespoon each of cheddar and Monterey Jack cheese for topping. To the egg mixture, add the cooked bacon, potatoes, chopped scallions, fresh rosemary, fresh chives, and the remaining cheeses. Stir gently to mix.
6. Step 6: Pour the filling into the prepared pie crust. Smooth the top and sprinkle with the reserved cheeses. Bake for 45 minutes to 1 hour until the custard is set and the top is golden.
7. Step 7: Allow the quiche to rest for 20 to 30 minutes before slicing. Garnish with fresh chives to taste and serve warm.

Tips & Variations

• Use Yukon Gold potatoes for a creamier texture or sweet potatoes for a sweeter twist.
• Substitute smoked paprika or cayenne pepper for a subtle spicy kick.
• For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach instead.
• Fresh herbs elevate flavor; if unavailable, you can use dried rosemary and chives but use less, about 1 teaspoon each.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat slices gently in the oven at 325 degrees F (160 degrees C) for 10-15 minutes or until warmed through. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade pie crust?

Absolutely! A homemade crust adds a wonderful personal touch. Just make sure it’s blind baked lightly before adding the filling to prevent sogginess.

Is it possible to prepare this quiche in advance?

Yes, you can assemble the quiche and refrigerate it for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking from cold.

Loaded Baked Potato Quiche Recipe

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★★★★★

4.9 from 144 reviews

• Author: Noah
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x

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Description

This Loaded Baked Potato Quiche combines the comforting flavors of crispy bacon, tender red potatoes, sharp cheddar, and creamy Monterey Jack cheeses in a flaky pie crust. Perfect for a hearty breakfast, brunch, or light dinner, this savory quiche is infused with fresh herbs like rosemary and chives, delivering a delicious twist on classic baked potato flavors.

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Ingredients

Scale 1x2x3x

Pie Crust

• 1 9-inch Pie Crust

Vegetables & Herbs

• 0.5 pound Red Potato
• 1 bunch Scallion
• 1 1/2 teaspoon Fresh Rosemary
• 1 1/2 teaspoon Fresh Chives
• Fresh Chives (to taste, for garnish)

Meat

• 0.25 pound Bacon

Dairy & Eggs

• 4 Eggs
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Freshly Ground Black Pepper
• 1/2 cup Milk
• 1/2 cup Cream
• 1 cup Cheddar Cheese
• 1 cup Monterey Jack Cheese

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Instructions

1. Preheat and Prepare Pie Crust: Preheat the oven to 450 degrees F (230 degrees C). Arrange the pie crust in a 9-inch pie plate, folding the edges under and crimping them securely along the rim using a fork or your fingers.
2. Bake Pie Crust: Bake the crust for 8 to 9 minutes until it is lightly browned. Remove from oven and set aside.
3. Reduce Oven Temperature: Lower the oven temperature to 350 degrees F (180 degrees C) to prepare for baking the quiche later.
4. Prepare Potatoes: Dice the red potatoes into 1/4 to 1/2 inch pieces. Place them in a small pot of water, bring to a boil, then reduce to a simmer. Cook for about 7 to 10 minutes or until the potatoes are tender. Drain and allow them to cool.
5. Cook Bacon: Place the bacon in a cold skillet and cook over medium heat until crispy. Remove the bacon and drain on paper towels, then chop it into small pieces.
6. Whisk Egg Mixture: In a large bowl, crack the eggs and add kosher salt and freshly ground black pepper. Whisk to combine, then add milk and cream and whisk again until smooth.
7. Set Aside Cheese: Reserve 1 tablespoon each of cheddar and Monterey Jack cheese for topping later.
8. Combine Filling Ingredients: Add the cooked bacon, cooled potatoes, chopped scallions, fresh rosemary, fresh chives, and the remaining cheddar and Monterey Jack cheeses to the egg mixture. Stir thoroughly until well combined.
9. Fill Pie Crust: Pour the mixture into the pre-baked pie crust. Smooth the top evenly and sprinkle the reserved cheese over the filling.
10. Bake Quiche: Bake in the preheated 350 degrees F oven for 45 minutes to 1 hour, or until the custard is set and the top is slightly golden.
11. Rest and Serve: Let the quiche rest for 20 to 30 minutes before slicing. Garnish with fresh chives to taste and serve warm.

Notes

• Make sure the potatoes are tender but not falling apart before adding to the quiche filling.
• Allowing the quiche to rest before cutting helps set the custard and makes slicing cleaner.
• You can use pre-cooked bacon to save time if desired.
• Fresh herbs like rosemary and chives give a more vibrant flavor; dried herbs can be used in a pinch but reduce the quantities.
• Monitor the quiche closely towards the end of baking; oven temperatures vary and custard should be set but not overcooked to avoid dryness.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: Quiche, Loaded Baked Potato, Bacon, Cheese, Breakfast, Brunch