Loaded Baked Potato Quiche
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.
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.