Bacon and Potato Quiche

You’ve got to try this loaded Breakfast Quiche recipe my friend shared with me. With the addition of the potatoes, this Bacon and Potato Quiche is one egg breakfast even my daughter looks forward to eating. It’s easy to prepare, can be made ahead and reheated or frozen.

An image of a bacon and potato quiche with a slice removed.

On the weekends, breakfast usually turns into brunch by the time I enjoy my morning coffee and everyone starts feeling hungry, so with brunch in mind, we make breakfast a hearty one that will last us through the day ’til dinner time. This Bacon and Potato Quiche is hearty and filling and can be easily adapted by varying the ingredients to those your family enjoys.

A close up photo of a slice of bacon and potato quiche.

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This Bacon and Potato Quiche is a hearty and filling breakfast or brunch your family will enjoy. #Breakfast #Quiche #Brunch #Recipes

Loaded Bacon & Potato Quiche

Ronda Eagle | Kitchen Dreaming
Filled with eggs, cheese, bacon, and diced potatoes, this Breakfast Quiche is hearty and filling. It’s the perfect breakfast, brunch, lunch or dinner.
5 from 4 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 45 minutes
Course Breakfast, brunch, lunch
Cuisine French
Servings 8 servings
Calories 354 kcal


  • 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


  • 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.


  1. Adding cayenne pepper for a little spicy heat is optional. You may omit without substitution.
  2. 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.
  3. 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.


Serving: 11/8 recipeCalories: 354kcalCarbohydrates: 23gProtein: 13gFat: 23gSaturated Fat: 9gCholesterol: 152mgSodium: 382mgPotassium: 405mgFiber: 1gSugar: 2gVitamin A: 506IUVitamin C: 5mgVitamin D: 1µgVitamin E: 1mgVitamin K: 25µgCalcium: 120mgFolate: 44µgIron: 2mgZinc: 1mg
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9 thoughts on “Bacon and Potato Quiche”

    • 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.

  1. 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.

  2. Hello

    Made this for Mother’s Day brunch today. It’s so hearty and filling. Going to be making this again for sure



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