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
Servings:
6
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Ingredients
- 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
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Simply Potatoes Diced PotatoesInstructions
- 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 F.
- 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.
- Remove foil and pie weights and bake another 5 minutes. Let cool. Reduce oven temperature to 350 F.
- In a medium bowl, whisk together eggs, half-and-half, parsley, salt, and pepper.
- 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.
- 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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