This dish was inspired on a recent lunch trip. This quiche was the quiche of the day. I didn’t order it, even though I was tempted. I ordered the chicken sandwich (shocking, I know). I did make a note to recreate the quiche for dinner the following week.
The quiche turned out SOOO delicious! It had all the flavors of a loaded baked potato. I used frozen diced potatoes, bacon, cheese, sour cream and green onions. This came together quickly. You can make this the night before you want to bake it and store it in the refrigerator until you are ready to bake it. I actually made two quiches and froze one for later.
Loaded Potato Quiche
- 1 9-inch deep dish pie crust
- 1 cup frozen diced potatoes, thawed
- 1/4 cup cooked, chopped bacon
- 1 cup shredded cheddar cheese
- 1 green onion, sliced
- 3 eggs
- 1/2 cup milk (I used 1%)
- 1/2 cup sour cream
Preheat oven to 375.
Place potatoes and bacon in bottom of pie crust. Top with cheese. Whisk together eggs, milk, and sour cream. Pour over bacon and cheese. Top with green onions.
Bake for 40-50 minutes, until center is set and the quiche is lightly browned. Allow to cool for at least 5 minutes before serving.