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.
Ingredients
Scale
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
Instructions
- 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.
- Bake Pie Crust: Bake the crust for 8 to 9 minutes until it is lightly browned. Remove from oven and set aside.
- Reduce Oven Temperature: Lower the oven temperature to 350 degrees F (180 degrees C) to prepare for baking the quiche later.
- 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.
- 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.
- 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.
- Set Aside Cheese: Reserve 1 tablespoon each of cheddar and Monterey Jack cheese for topping later.
- 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.
- Fill Pie Crust: Pour the mixture into the pre-baked pie crust. Smooth the top evenly and sprinkle the reserved cheese over the filling.
- 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.
- 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
