LOADED POTATO QUICHE
Serve your family with this bacon topped potato quiche that's made with ham and Original Bisquick® mix - a tasty dinner.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h35m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 474, Carbohydrate 29 g, Fat 4, Fiber 0 g, Protein 21 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 820 mg
LOADED BAKED POTATO QUICHE
This quiche has all the fixins of a loaded baked potato -- in a flaky pastry! Great for a weekend brunch, it can be made a day ahead and reheated in a low oven.
Provided by Garlic & Zest
Categories Low-Carb Comfort Food Shellfish-Free Weekend Project Soy-Free Mothers' Day Father's Day Christmas Fall Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Oven Stove
Time 2h
Yield 8
Number Of Ingredients 14
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!
Nutrition Facts : Calories 47 calories, Protein 1.9 g, Fat 3.5 g, Carbohydrate 1.9 g, Fiber 0.1 g, Sodium 73.9 mg, SaturatedFat 1.8 g, Sugar 0.3 g, TransFat 0.0 g, Cholesterol 18.9 mg, UnsaturatedFat 1.4 g
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