Bacon Potato Quiche

Eggs, potatoes and bacon -- the holy trinity of breakfast food. Rimmed with pie crust and topped off with cheese, this dish will make your guests want to quiche the cook.

Prep Time:

30 min

Cook Time:

40 min



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  • 2 Tablespoons vegetable oil
  • 1/2 Bag Simply Potatoes Diced Potatoes
  • 1 small yellow onion chopped
  • 1 Teaspoon salt
  • 1 Teaspoon pepper
  • 1 refrigerated pie crust
  • 4 Large eggs
  • 1 1/4 Cup half-and-half
  • 1 Tablespoon fresh parsley chopped
  • 1/2 Teaspoon kosher salt
  • 1/4 Teaspoon black pepper
  • 6 Slices bacon cooked and crumbled
  • 1 Cup Swiss cheese shredded


  1. Heat oil in a large nonstick pan over medium heat. Add potatoes, cover, and cook for 8 minutes, stirring occasionally.
  2. Add onion and cook for 4 to 5 more minutes. Season with salt and pepper and let cool.
  3. Preheat oven to 425 F.
  4. 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. Blind bake in oven for 10 minutes.
  5. Remove foil and pie weights and bake another 5 minutes. Let cool. Reduce oven temperature to 350 F.
  6. In a medium bowl, whisk together eggs, half-and-half, parsley, salt, and pepper.
  7. Scatter half of potato onion mixture and half of bacon over bottom of pie crust. Top with half of cheese. Repeat layers. Pour egg mixture on top.
  8. Place quiche in 350 F oven and bake for 40 to 45 minutes. Let cool at least 20 minutes before slicing.

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