Best Canadian Bacon And Potato Quiche Recipes

Potato-Crusted Quiche with Smoked Cheddar and Canadian Bacon image

Provided by Karen Stocker

Yield Serves 4 to 6

Number Of Ingredients 11

Nonstick vegetable oil spray
1 1/4 pounds russet potatoes, peeled, sliced into 1/4-inch rounds
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1/2 teaspoon dried thyme
1 cup diced Canadian bacon
8 large eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces smoked cheddar cheese, grated (about 1 cup packed)

Steps:

Preheat oven to 350°F. Spray 10-inch glass pie dish with vegetable oil spray. Steam potato rounds until just tender, about 6 minutes. Transfer to rack and cool. Line prepared pie dish with enough potato rounds to cover, overlapping slightly (reserve any remaining potatoes for another use).
Heat olive oil in heavy large saucepan over medium-high heat. Add onion, red bell pepper and thyme and sauté 5 minutes. Add Canadian bacon; sauté until heated through, about 1 minute. Spoon bacon mixture over potatoes in pie dish.
Whisk eggs, salt and pepper in large bowl to blend. Mix in cheese. Pour egg mixture over bacon mixture in dish. Bake quiche until set in center, about 35 minutes. Cool 20 minutes. Cut into wedges. Serve warm or at room temperature.

Canadian Bacon and Potato Quiche image

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 1h20m

Yield 8

Number Of Ingredients 9

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 cup frozen country-style diced potatoes, thawed
1 cup 1/2-inch pieces fresh asparagus
1 cup diced Canadian-style bacon
1 1/2 cups shredded Havarti cheese (6 ounces)
4 eggs
1 cup milk
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt

Steps:

Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Bake about 8 minutes or until light golden brown.
Layer potatoes, asparagus, bacon and cheese in partially baked crust. Beat eggs, milk, marjoram and salt until well blended. Pour over mixture in pie plate.
Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.