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Loaded Baked Potato Quiche
Recipe

14 INGREDIENTS • 14 STEPS • 2HRS

Loaded Baked Potato Quiche

5.0
3 ratings
This quiche has all the fixins of a loaded baked potato -- in a flaky pastry! Great for a weekend brunch, it can be made a day ahead and reheated in a low oven.
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
This quiche has all the fixins of a loaded baked potato -- in a flaky pastry! Great for a weekend brunch, it can be made a day ahead and reheated in a low oven.
2HRS
Total Time
$2.30
Cost Per Serving
Ingredients
Servings
8
us / metric
9-inch Pie Crust
1
9-inch Pie Crust
Bacon
5 oz
Red Potato
1 1/2 cups
Scallion
1 bunch
Scallion, thinly sliced
3 scallions per 8 servings
Fresh Rosemary
2 tsp
Fresh Rosemary, finely chopped
Fresh Chives
2 tsp
Fresh Chives, minced
Kosher Salt
as needed
Freshly Ground Black Pepper
as needed
Freshly Ground Black Pepper
Milk
1/2 cup
Cream
1/2 cup
Cream
Monterey Jack Cheese
1 cup
Monterey Jack Cheese, grated
Fresh Chives
to taste
Fresh Chives, finely chopped
optional
Nutrition Per Serving
VIEW ALL
Calories
267
Fat
21.8 g
Protein
11.6 g
Carbs
6.5 g
Add to plan
logo
Loaded Baked Potato Quiche
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
Preheat the oven to 450 degrees F (230 degrees C).
step 2
Arrange the 9-inch Pie Crust (1) in your pie plate. Fold the overhanging edges under and use a fork to press the edges onto the rim of the pie plate, or by pinching the thumb and forefinger together and pressing the dough into the crease using the forefinger of other hand - follow the rim of the crust until completely crimped.
step 3
Bake for 8 to 9 minutes until lightly browned. Set aside.
step 3 Bake for 8 to 9 minutes until lightly browned. Set aside.
step 4
Reduce oven temperature to 350 degrees F (180 degrees C).
step 5
Cut the Red Potatoes (1 1/2 cups) into 1/4"-1/2" dices.
step 6
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 to 10 minutes. Drain potatoes and set aside to cool.
step 6 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 to 10 minutes. Drain potatoes and set aside to cool.
step 7
Place the Bacon (5 oz) in a cold skillet and cook over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Chopped the bacon and set aside.
step 8
Meanwhile crack the Eggs (4) into a large bowl. Add Kosher Salt (as needed) and Freshly Ground Black Pepper (as needed) and whisk to combine.
step 8 Meanwhile crack the Eggs (4) into a large bowl. Add Kosher Salt (as needed) and Freshly Ground Black Pepper (as needed) and whisk to combine.
step 9
Add the Milk (1/2 cup) and Cream (1/2 cup) and whisk again.
step 9 Add the Milk (1/2 cup) and Cream (1/2 cup) and whisk again.
step 10
Set aside 1 tablespoon of the cheddar cheese and 1 tablespoon of the Monterey jack cheese.
step 11
Add the Cooked Bacon, Potatoes, Scallion (1 bunch), Fresh Rosemary (2 tsp), Fresh Chives (2 tsp), Cheddar Cheese (1 cup), and Monterey Jack Cheese (1 cup). Stir together until well combined.
step 11 Add the Cooked Bacon, Potatoes, Scallion (1 bunch), Fresh Rosemary (2 tsp), Fresh Chives (2 tsp), Cheddar Cheese (1 cup), and Monterey Jack Cheese (1 cup). Stir together until well combined.
step 12
Pour the egg mixture into the prepared pie shell. Smooth the ingredients evenly into the crust and sprinkle with remaining 2 tablespoons of cheeses. Bake for 45 minutes to 1 hour until custard is set.
step 12 Pour the egg mixture into the prepared pie shell. Smooth the ingredients evenly into the crust and sprinkle with remaining 2 tablespoons of cheeses. Bake for 45 minutes to 1 hour until custard is set.
step 13
Let rest for 20 to 30 minutes before cutting.
step 13 Let rest for 20 to 30 minutes before cutting.
step 14
Sprinkle with Fresh Chives (to taste) and enjoy!
step 14 Sprinkle with Fresh Chives (to taste) and enjoy!
Tags
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Breakfast
American
Brunch
Comfort Food
Lunch
Christmas
Shellfish-Free
French
Fall
Father's Day
Potatoes
Mother's Day
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