This is a guest post from my friend, Dina F. I’ve known Dina for over 20 years and I spent many mealtimes with her and her family. I can attest to the hearty appetites gathering almost nightly around her kitchen table.
“My family is full of very hearty eaters. My husband and two sons are pretty demanding when it comes to breakfast. It’s not usual for them to skip breakfast either.
On weekends, I tend to go all out for breakfast since with school and work schedules, we only eat breakfast together on the weekends and holidays. This is something my boys certainly look forward to.”
“Since breakfast unsually turns into brunch by the time everyone gets to the table, I make it a hearty one. This Bacon and Potato Quiche is both hearty and filling and can be easily adapted by varying the ingredients to those your family enjoys.
If you’re short on time, this hearty breakfast quiche can be prepared ahead of time and then simply poured into the pie crust and baked off the next morning. If you prefer, you can also be bake the quiche ahead of time and simply reheat or even freeze for later. I often find myself making two so that we will haveleftovers for an easy grab and go breakfast on the way to work.”
Do you have a favorite Breakfast Quiche recipe? Share it with me in the comments below. I’d love to hear from you!
Loaded Bacon & Potato Quiche
Yield 6-8 servings
This Loaded Potato Quiche is both hearty and filling and can easily be adapted to your own tastes simply by varying the ingredients.
- 1 ready-made or homemade pie crust
- 6 large eggs
- 1 cup milk or half-n-half
- 1 large russet potato, diced small
- 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 450 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, kosher salt/pepper to taste, Italian seasoning and cayenne pepper.
- Layer potato/onion mixture then meat, parsley, Romano cheese, cheddar cheese into pie plate, spread evenly to make sure all surface is even.
- Scramble eggs with milk or half-n-half, pour over mixture, tilting pan to fill all space
- Place pie in preheated oven, bake for 30 minutes or until eggs are set and cheese is golden brown.
- Adding cayenne pepper for a little spicy heat is optional. You may omit without substiution.
- You may substitute sweet or regular paprika in place of the smoked paprika. Smoked paprika lends such a nice smoky flavornote into the background. You may also omit paprika altogether without substitution.
Courses breakfast, brunch, lunch