Here’s a rich, savory Bacon and Potato Quiche recipe — perfect for brunch, meal prep, or a cozy dinner 🥓🥔🥧
🥓 Bacon and Potato Quiche
🛒 Ingredients (Serves 6–8)
🥧 Crust
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1 refrigerated pie crust (or homemade 9-inch crust)
🥓 Filling
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6 slices bacon, cooked and crumbled
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1 ½ cups potatoes, diced small (about 1 medium potato)
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½ cup onion, finely chopped
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1 cup shredded cheddar cheese (or Gruyère)
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4 large eggs
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1 cup heavy cream (or half-and-half)
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½ cup whole milk
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½ teaspoon salt
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¼ teaspoon black pepper
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¼ teaspoon garlic powder (optional)
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1 tablespoon chopped fresh chives (optional)
🔥 Instructions
1️⃣ Prep the Crust
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Preheat oven to 375°F (190°C).
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Place pie crust into a 9-inch pie dish.
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Prick bottom with a fork.
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Pre-bake for 8–10 minutes, then set aside.
2️⃣ Cook the Filling
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Cook bacon until crispy; drain and crumble.
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In the same pan, sauté diced potatoes for 8–10 minutes until fork-tender.
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Add onions and cook 2–3 more minutes.
Let cool slightly.
3️⃣ Assemble
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Spread potatoes and bacon evenly in crust.
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Sprinkle shredded cheese on top.
In a bowl, whisk:
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Eggs
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Cream
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Milk
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Salt, pepper, garlic powder
Pour egg mixture over filling.
4️⃣ Bake
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Bake for 35–45 minutes until center is set and top is lightly golden.
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A knife inserted in center should come out clean.
Cool for at least 10–15 minutes before slicing.
✨ Tips for Best Results
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🧀 Swap cheddar for Swiss or Gruyère for a more classic quiche flavor.
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🌿 Add spinach or mushrooms for extra veggies.
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🥓 Use hash browns instead of diced potatoes for quicker prep.
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🔥 If crust edges brown too quickly, cover with foil.
❄️ Storage
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Refrigerate up to 4 days.
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Reheat slices at 325°F (165°C) for 10–15 minutes.
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Freezes well for up to 2 months.
If you’d like, I can also give you:
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A crustless version
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A deep-dish version
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A mini muffin-tin quiche version
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Or a ham & cheese variation 🧀