Bacon, Potato, and Sharp Cheddar Quiche
My husband headed out of town for the weekend so instead of making lots of big meals, I decided to grab what I had in the fridge and make a quiche for my kids and I to eat throughout the weekend. Quiche is a go-to meal for me when I don’t feel like cooking or when I want to use up leftover ingredients in the refrigerator. They are also great because you can eat them for breakfast, lunch, or dinner and the leftovers reheat well. I found a few potatoes, a couple of slices of bacon that needed to be cooked, some sharp cheddar, and green onions in the refrigerator along with a pre-made pie crust. This bacon, potato, sharp cheddar, and green onion quiche was hearty and filling without being too heavy and it tasted fantastic.
How to Make a Bacon, Potato, and Sharp Cheddar Quiche
Preheat the oven to 375 degrees.
Cook the bacon in a skillet over medium heat until crisp and cooked. Place on a paper towel to drain grease then cut into crumbles.
While the bacon is cooking, boil the potatoes in a pot of water for 10 minutes or until fork-tender. Drain and let cool.
Coat a pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges.
Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
Sprinkle most of the potatoes, crumbled bacon, extra sharp cheddar cheese, and green onion in the bottom of the pie.
Add the well-whisked egg mixture. Sprinkle with the remaining potatoes, bacon, cheese, and green onion on top.
Carefully place into the oven and bake for 40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook! Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.
Ingredients
- 4 slices of bacon cooked & crumbled
- 4-5 baby yellow potatoes diced and parboiled
- 1 pre-made pie crust unrolled
- 1½ cup sharp cheddar shredded
- 2 green onions sliced
- 5 eggs
- 1½ cups milk
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Cook the bacon in a skillet over medium heat until crisp and cooked. Place on a paper towel to drain grease then cut into crumbles.
- While the bacon is cooking, boil the potatoes in a pot of water for 7 minutes or until fork-tender. Drain and let cool.
- Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
- Sprinkle most of the potatoes, crumbled bacon, extra sharp cheddar cheese, and green onion in the bottom of the pie.
- Add the well-whisked egg mixture. Sprinkle with the remaining potatoes, bacon, cheese, and green onion on top.
- Carefully place into the oven and bake for 40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook! Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.
This is marvelous! Bacon, cheddar and potato…an unbeatable combo for a perfectly satisfying and delicious lunch.
This sounds really yummy but cheddar is a difficult cheese to find in our area. Masses of French cheeses though to choose from. Have a good week Diane
Looks delicious and I’m pretty sure it would not last a weekend around here.
Great looking quiche with all the things I like. What a great meal.
I love whenever I have a quiche in the fridge because it makes the perfect breakfast, lunch, OR dinner (or snack…). This version looks so yummy 🙂
This looks so delicious, and the presentations are gorgeous! I love quiche! Thank you so much for sharing. 🙂
i’ve never added potato to my quiches or frittatas, though i think i’ve tried every other veggie known to man! don’t know why i was discriminating against it. 🙂
LOVE quiche! I can eat it any time of day, any time of the year. Your recipe has all my breakfast food favorites in it, too. Thanks for sharing!
Loved this and it was a hit with my husband and two teenage sons. Next time I will use an extra deep pie dish. I had roo much filling for a regular dish.
Made this for my family last night since we had a pie crust left over from Thanksgiving. Overall it was very tasty and very well received by everyone. The quiche came out and looked fabulous. It set up well and tasted great. I felt like it might be a bit too heavy on milk, as it didn’t taste quite as egg forward as expected. Am planning on trying it again but reducing the milk a quarter cup.
Alex,
I’m sure it was extra tasty with a homemade crust. I’m glad your family enjoyed it.
-Pam