Loaded Baked Potato Quiche.

Pair this Loaded Baked Potato Quiche recipe with my All Butter Pie Crust for a wholesome meal from scratch!

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Loaded Baked Potato Quiche

Healthy Elizabeth

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 6

Equipment

• pie plate

Ingredients

  

• 1 9 in All Butter Pie Crust I make my All butter pie crust recipe and freeze the 2nd crust for later
• 10 oz package of bacon, cooked then diced
• 2 cups frozen cubed hash browns, thawed
• 3 scallions, thinly sliced
• 2 tbsp fresh chives, diced
• 1 cup heavy cream or half and half
• 1 cup monterey jack cheese, shredded
• 1 cup sharp yellow or white cheddar cheese, shredded
• 5 large eggs
• salt and pepper to taste I use roughly 1 tsp of Celtic sea salt and ¼ tsp pepper. This will differ depending on the kind of salt you use.

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Instructions

 

• Cook the bacon in the oven or in a skillet until crispy. Remove the bacon to a plate, let it cool, and then coarsely dice it. Set aside.
• Preheat the oven to 425 degrees.

  Arrange the pie crust in your pie plate. Fold the overhanging edges under on themselves and use a fork to press the edges onto the rim of the pie plate.

  * I like to cover the edges with a pie shield, but a piece of foil also works.

  Bake for 8-9 minutes until lightly browned. Set aside.

  Reduce the oven temperature to 350℉.
• In a large bowl, combine the cooked bacon, scallions, chives, heavy cream, cheeses, eggs, salt, and pepper to taste. Mix until well combined.

  Add the thawed hashbrown cubes and stir once more.
• Pour the egg mixture into the parbaked pie crust.

  Bake for 50 minutes to 1 hour until the quiche has set. Let rest for 15-20 minutes before slicing and serving.

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