Loaded bacon, tender potatoes, and cheddar in a flaky crust. Make-ahead-friendly, freezer-ready, and perfect for a weekend brunch that feeds a crowd, too.
This Loaded Bacon and Potato Quiche eats like a full brunch and is hearty enough to count as a meal, yet simple to prep with everyday ingredients. The potatoes make it extra filling, the bacon adds savory depth, and it’s flexible for make-ahead breakfasts, brunch spreads, or an easy breakfast-for-dinner.
Why This Recipe Works
- Potatoes add structure and make each slice extra satisfying, not flimsy
- Bacon and a touch of smoky spice build big flavor without complicated steps
- A deep pie crust keeps everything contained and sliceable
- Easy to prep ahead, reheat, and even freeze for later
Ingredients (& What Each One Does)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Deep pie crust (store-bought or homemade): creates a sturdy base and makes clean slices
- Eggs: set into a custard that holds the filling together
- Milk or half-and-half: adds moisture and richness to the custard
- Russet potato (parboiled and diced) or canned diced potatoes: adds hearty texture and makes the quiche more filling
- Bacon: brings salt, savory flavor, and richness
- Green onions: add fresh onion flavor without overpowering
- Diced onion: builds a deeper savory base note
- Fresh parsley: adds freshness and balances the richness
- Ground cayenne (optional): provides gentle heat if you want it
- Smoked paprika (or regular): adds subtle smokiness and warmth
- Shredded cheddar: melts into a savory, creamy layer
- Kosher salt and pepper: sharpens and balances all flavors
How to Make Loaded Bacon and Potato Quiche
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Prep the crust in a deep pie pan, so it’s ready to fill.
- Cook the bacon until done, then drain (save a little drippings for flavor).
- Brown the potatoes in the drippings, then cook briefly with onions and seasonings.
- Layer the filling (potatoes/onions, bacon, parsley, cheddar) evenly in the crust.
- Whisk [paid link] eggs with dairy, pour over the filling, and bake until the center is set and the top is lightly golden.
Recipe Tips and Tricks
- Dice potatoes small so they cook through and slice cleanly.
- Drain bacon well to avoid excess grease in the custard.
- Layer evenly so every slice gets bacon, potato, and cheese (spread to the edges).
- Watch the bake window: pull it when the eggs are set, and the top is golden; overbaking can make the custard rubbery.
- Skip the heat if needed: cayenne is optional and can be omitted.
Recipe Variations
- Veggie-loaded: add sautéed bell peppers, spinach, or mushrooms (cook off moisture first).
- Swap the cheese: try Swiss, Gruyère, Monterey Jack, or pepper jack.
- Sausage version: replace bacon with browned breakfast sausage crumbles.
- Herb change-up: use chives or thyme instead of parsley.
Serving Suggestions
- Fresh fruit salad or citrus wedges
- Mixed green salad with a light vinaigrette
- Roasted asparagus, sautéed spinach, or simple steamed green beans
- Breakfast sides: yogurt parfaits, sliced tomatoes, or breakfast potatoes (if you want extra hearty)
New Life for Leftovers
- Breakfast sandwich: warm a slice and tuck it into an English muffin or biscuit.
- Lunch upgrade: serve cold or room temp over greens for an easy quiche salad plate.
- Brunch bites: cut into small squares and rewarm for a grab-and-go tray.
Storage
- Refrigerator: cool completely, cover, and refrigerate.
- Freezer: wrap slices tightly and freeze for quick breakfasts later (thaw overnight when possible).
- Reheat: microwave gently at reduced power, or warm in the oven until heated through.
People Often Ask (FAQs)
Can I make this quiche ahead of time?
Yes. It’s designed to work well for make-ahead prep and reheating.
Do I have to use russet potatoes?
Russets are listed, but you can use other potatoes if you dice them small and cook until tender (canned diced potatoes are also an option).
How do I know when the quiche is done?
It’s ready when the eggs are set and the top is golden; baking time can vary within the given range.
Is the cayenne required?
No. It’s optional and can be omitted without replacing it.
Can I substitute regular paprika for smoked paprika?
Yes. Sweet or regular paprika works; smoked paprika adds a subtle smoky note.
Final Thought
If you want a quiche that feels substantial enough to power a full morning (or stand in for dinner), this loaded bacon and potato quiche delivers. It’s cozy, flexible, and reliably crowd-pleasing, with just enough seasoning to keep every bite interesting.
Loaded bacon and potato quiche
Ingredients
- 1 ready-made deep pie crust or homemade pie crust
- 6 large eggs
- 1 cup milk or half-n-half
- 1 large russet potato , diced small and parboiled or 1 (15-ounce) can diced potatoes, drained
- 1/2 pound bacon , cut into pieces
- 2 green onions , sliced
- 1/8 cup onion , diced
- 2 tablespoons fresh parsley , minced
- 1/2 teaspoon ground cayenne pepper [See Note 1]
- 1/4 teaspoon smoked paprika [See Note 2]
- 1/2 cup shredded cheddar cheese
- Kosher salt/pepper
Instructions
- Preheat oven to 350 degrees F
- In a deep pie pan, roll out pie crust to cover pan with 1/4 inch excess, rolled down to form an edge.
- In a skillet brown bacon to desired doneness, drain on paper towels reserving 1-2 tablespoons grease.
- Add potatoes to bacon grease, brown on all sides add onions, salt & pepper to taste and cayenne pepper (optional).
- Layer potato/onion mixture then meat, parsley, cheese into pie plate [paid link], spread evenly to make sure all surface is even.
- Whisk [paid link] eggs with milk or half-n-half, pour over mixture, tilting pan, if necessary, to fill all space.
- Place pie in preheated oven, bake for 30 to 45 minutes or until eggs are set and cheese is golden brown.
Notes
- Adding cayenne pepper for a little spicy heat is optional. You may omit without substitution.
- You may substitute sweet or regular paprika in place of the smoked paprika. Smoked paprika lends such a nice smoky flavor note into the background. You may also omit paprika altogether without substitution.
- Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.
Nutrition
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If made head can I reheated on the microwave?
Yes, this can be reheated in the microwave. Start with half power for about 30 seconds to a minute depending on the size of the slice, then add time in 10-second intervals until you reach your desired temperature.
This has become my favorite quiche recipe. I have made it several times, and it’s never exactly the same. I usually add more veggies- bell pepper, spinach, mushrooms, ect. And instead of bowling and then frying potatoes, I slice them into thin slices through them straight into the grease. I also usually use red potatoes, as they have a lower glycemic index and are a staple in my house. Russets are rarely around.
Hello
Made this for Mother’s Day brunch today. It’s so hearty and filling. Going to be making this again for sure
WE ARE GOING TO MAKE THIS AGAIN IN THE MORNING IT IS THE BEST I HAVE EVER MADE!!! THANK YOU FOR BA GREAT QUICHE……….YUMMMMM
WE MADE THIS TODAY………………( AWESOME )!!!
Awam make ahead dish for Sunday brunch. Of all the different quiches I made the men gobbled this down first.
Going to try this for holiday breakfast while I prepare the turkey for the oven.
Thanks, Vicki! Let me know how it turns out for you!