This delicious Bacon and Potato Quiche recipes combines the savory flavors of bacon and potatoes in a flaky pie crust with lots of cheese. Not many quiches feature potatoes, but they make a really awesome addition.
Bacon and Potato Quiche Recipe
Bacon and Potato Quiche is easy to whip up and makes a great addition to a holiday brunch. Roasted potatoes and onion combine with bacon to make a hearty and delicious quiche filling. A combination of Swiss cheese and cheddar cheese gives this quiche just the right amount of cheese flavor. Bacon and Potato Quiche is easy to make partially or fully in advance and leftovers can be eaten warmed in the microwave or straight out of the refrigerator for an easy meal on a hectic day.
I’ve always been a huge fan of quiche. What’s not to love about a savory pie with a buttery crust and a cheesy filling?
I’m always looking for ways to keep the holidays simple. Meals that can be prepared ahead of time and that make great leftovers can really help you get the most out of the holiday season. The less time spent cooking and meal planning, the more time for family games, decorating, Christmas caroling, visiting friends, and shopping for gifts.
This Bacon and Potato Quiche is extra easy to prepare thanks to Simply Potatoes® which are made from fresh, never frozen potatoes. They really help cut down on time spent preparing a meal since they’ve already been peeled and chopped for you.
Simply Potatoes Diced Potatoes can be roasted in the oven or pan-fried to serve as a side for breakfast or dinner, or you can add them to your favorite recipe.
You may not typically think of adding potatoes to a quiche, but they taste so good, especially when combined with bacon.
How To Serve Quiche
I always bake a few quiches during the holidays when my kids are out of school. They tend to sleep in and be on their own clock and having a quiche in the fridge means I don’t have to worry about what they are going to eat when they wake up. And I love that quiche works equally well for breakfast , lunch, brunch, or dinner.
Typically I serve quiche with either a garden salad or a fruit salad like this Creamy Fruit Salad.
Variations and Substitutions
- You can use either a refrigerated pie crust, frozen pie crust, or homemade pie crust.
- To make this quiche spicy, add a diced jalapeno or half a teaspoon of crushed red pepper flakes.
- If you don’t like swiss cheese, use mozzarella or Monterey Jack instead or use all cheddar cheese.
- You can use crumbled, cooked sausage in place of bacon.
- For a little extra flavor, add a little chopped fresh parsley, rosemary, or thyme.
How To Store
This recipe makes 1 9-inch quiche, but you can easily double the recipe and make two. They will keep refrigerated for 3 to 5 days. This quiche can also be frozen for up to 2 months.
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Pin ItMore Quiche Recipes
- Easy Ham and Cheese Quiche
- BLT Quiche
- Jalapeno Popper Quiche
- Denver Omelet Quiche
- Roasted Sweet Potato Quiche
Bacon and Potato Quiche
Equipment
Ingredients
- 2 tablespoons vegetable oil
- 1/2 a (20-ounce) bag Simply Potatoes Diced
- 1 small yellow onion, chopped
- salt and pepper
- 1 refrigerated pie crust
- 4 large eggs
- 1 1/4 cup half-and-half
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 slices bacon, cooked and crumbled
- 1 cup shredded Swiss cheese
- 1/2 cup shredded cheddar cheese
Instructions
- Heat oil in a large nonstick pan over medium heat. Add potatoes, cover, and cook for 8 minutes, stirring occasionally. Add onion and cook for 4 to 5 more minutes. Season with salt and pepper and let cool.
- Preheat oven to 425 degrees.
- Remove pie crust from refrigerator and fit into a 9-inch pie plate. Crimp the edges with your fingers or a fork. Cover with a double layer of heavy-duty aluminum foil. Place pie weights or dried beans on top. Place in oven for 10 minutes. Remove foil and pie weights and bake another 5 minutes. Let cool.
- In a medium bowl, whisk together eggs, half-and-half, parsley, salt, and pepper.
- Scatter half or potato/onion mixture and half of bacon over bottom of pie crust. Top with half of cheese. Repeat layers,
- Pour egg mixture on top.
- Reduce oven temperature to 350 degrees. Place quiche in oven and bake for 40 to 45 minutes.
- Let cool at least 20 minutes before slicing.
Video
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted December 14, 2016.
This is a sponsored conversation written by me on behalf of Simply Potatoes®. The opinions and text are all mine.
Approximate nutritional information for 1/8 slice:
NUTRITION
Serving: 1slice
Calories: 429kcal
Carbohydrates: 22g
Protein: 16g
Fat: 30g
Saturated Fat: 17g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 170mg
Sodium: 425mg
Potassium: 229mg
Fiber: 1g
Sugar: 3g
I use the bacon grease and use it to fry up smashed up tater tots instead of potatoes. I only use cheddar since I have a kid who doesn’t like Swiss. I also added an extra egg and turned it into 2 frozen deep dish quiches instead of one. I’ve experimented with herbs and we like sage or thyme added in. Dry mustard also makes it yummy. It has gotten RAVE reviews in anll variations and I’ve made one for us and one to give away almost every week since I first tried it.
I’m making with a puff pastry, shredded mozzerella, potatoes, onions, bacon, couple of carrots – can’t wait to taste it !!!
I hate it when people change everything about a recipe and then gripe about the results. So I had to improvise a bit and it still came out fabulous! No hash browns at the store so I used mini tater tots and browned them up with the onions in the skillet. I make horrid pie crusts so I got Marie Calendar’s deep dish but they were soooooo small a double batch made 3 pies. And I frequently use Knorr chicken bullion in place of salt which I did here. Son won’t touch Swiss cheese so we used all cheddar. I gave away 2nd and 3rd pies and everyone raved and wants an encore pie very soon. Maybe one of the best quiches I’ve ever made and I make them a lot!
Add a can of mild green chilis
My family loved this! This year I made 3 quiche recipes for our brunch. I prebaked all three crusts the night before, cooled them and wrapped them in plastic wrap and left them on the counter overnight. Made everything so much easier the next morning, as all ingredients were prepped ahead also. Quiches came out perfect.
What is half and half, does relate to milk and cream? We don’t have that term in uk
Half milk and half cream.
I really love following you! You have some terrific recipes! I just wish you could include nutritional information. Regardless, keep posting!!!
This was a hit and I made double the recipe. Easy and tasty.