Go Back

Easy Loaded Baked Potato Quiche

A comforting and versatile quiche filled with creamy potatoes, crispy bacon, and topped with cheese, perfect for family dinners and special occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Brunch, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pie crust 1 pre-made pie crust Store-bought for convenience, or make your own for a homemade touch.
  • 2 large 2 large russet potatoes These are the stars of the quiche; their texture becomes beautifully soft when baked.
  • 4 large 4 large eggs These create the custard-like base that holds your quiche together.
  • 1 cup 1 cup whole milk For creaminess; feel free to substitute with almond milk or another dairy-free alternative.
  • 1 cup 1 cup shredded cheese Cheddar, mozzarella, or your favorite blend adds a melty, indulgent richness.
  • ½ cup ½ cup cooked bacon For added flavor; the choice of sausage or diced veggies can substitute.
  • 1 tsp 1 tsp garlic powder A must-have for flavor depth; fresh garlic can be used for a more robust taste.
  • Salt and pepper to taste Essential seasonings to tie all the flavors together.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Peel and chop the russet potatoes into small cubes.
  3. In a pot of boiling salted water, cook the potatoes for about 10 minutes until fork-tender but not mushy. Drain and set aside.
  4. In a skillet, cook the bacon over medium heat until crispy. Remove and place on paper towels to drain excess grease.
  5. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until frothy.
Assembling and Baking
  1. In your pie crust, layer the cooked potatoes, crispy bacon, and half of the cheese. Pour the egg mixture over the top and add the remaining cheese.
  2. Place the quiche in the preheated oven and bake for 30-35 minutes, or until the top is golden and set.
  3. Allow the quiche to cool for about 10 minutes before slicing.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) for about 15 minutes.