Easy Loaded Baked Potato Quiche Recipe 445 Recipes

LOADED BAKED POTATO QUICHE

Steps:

• Preheat the oven to 450 degrees.
• Arrange the pie crust in your pie plate. Fold the overhanging edges under on itself and either use the tines of a fork to press the edges onto the rim of the pie plate, or create an edge by pinching the thumb and forefinger together and pressing the dough into the crease using the forefinger of your other hand - follow the rim of the crust until completely crimped. Bake for 8-9 minutes until lightly browned. Set aside.
• Reduce oven temperature to 350 degrees.
• Add the potatoes to a small pan of water and bring to a boil. Reduce heat to simmer and cook until potatoes are tender, about 7-10 minutes. Drain potatoes and set aside to cool.
• Meanwhile crack the eggs into a large bowl. Add the salt and pepper and whisk until combined. Add the milk and cream and whisk again. Add the bacon, potatoes, scallions, rosemary, chives, and cheeses and stir together until well combined.
• Pour the egg mixture into the prepared pie shell. Smooth the ingredients evenly into the crust and sprinkle with remaining cheeses. Bake for 45 minutes to 1 hour until custard is set. Let rest for 20-30 minutes before cutting.
• Can be made a day ahead and rewarmed the next day at 300 degrees for 20 minutes.

LOADED BAKED POTATO QUICHE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Arrange the 9-inch Pie Crust (1) in your pie plate. Fold the overhanging edges under and use a fork to press the edges onto the rim of the pie plate, or by pinching the thumb and forefinger together and pressing the dough into the crease using the forefinger of other hand - follow the rim of the crust until completely crimped.
• Bake for 8 to 9 minutes until lightly browned. Set aside.
• Reduce oven temperature to 350 degrees F (180 degrees C).
• Cut the Red Potato (0.5 pound) into 1/4"-1/2" dices.
• Add the potatoes to a small pan of water and bring to a boil. Reduce heat to simmer and cook until potatoes are tender, about 7 to 10 minutes. Drain potatoes and set aside to cool.
• Place the Bacon (0.25 pound) in a cold skillet and cook over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Chopped the bacon and set aside.
• Meanwhile crack the Egg (4) into a large bowl. Add Kosher Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon) and whisk to combine.
• Add the Milk (1/2 cup) and Cream (1/2 cup) and whisk again.
• Set aside 1 tablespoon of the cheddar cheese and 1 tablespoon of the Monterey jack cheese.
• Add the Cooked Bacon, Potatoes, Scallion (3), Fresh Rosemary (1 1/2 teaspoon), Fresh Chives (1 1/2 teaspoon), Cheddar Cheese (1 cup), and Monterey Jack Cheese (1 cup). Stir together until well combined.
• Pour the egg mixture into the prepared pie shell. Smooth the ingredients evenly into the crust and sprinkle with remaining 2 tablespoons of cheeses. Bake for 45 minutes to 1 hour until custard is set.
• Let rest for 20 to 30 minutes before cutting.
• Sprinkle with Fresh Chives (to taste) and enjoy!

LOADED POTATO QUICHE

Steps:

• Heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
• Place Bisquick mix in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate.
• Sprinkle ham, potatoes, cheese and 3 tablespoons onions in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour over ingredients in crust.
• Bake 1 hour 5 minutes or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Top with bacon, sour cream and additional onions.

POTATO-CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Peel the potatoes, then thinly slice a knife or mandoline.
• Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
• Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
• Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
• Reduce the oven temperature to 350˚F (180˚C).
• In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
• Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
• Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
• Slice and serve.
• Enjoy!