Best Potato Crusted Quiche With Bacon Recipe By Tasty Recipes

POTATO-CRUSTED QUICHE WITH BACON RECIPE BY TASTY

Potato-Crusted Quiche With Bacon Recipe by Tasty image

Here's what you need: small russet potatoes, turkey bacon, shredded cheddar cheese, 2% milk, eggs, salt and pepper

Provided by Allison Sinclair

Yield 8 servings

Number Of Ingredients 6

Ingredients

5 small russet potatoes
4 pieces turkey bacon, cooked
½ cup shredded cheddar cheese
1 cup 2% milk
5 eggs
salt and pepper, and grated Parmesan cheese

Steps:

In a bowl, mix potato slices with oil, salt, pepper and Parmesan cheese. Layer in a pie pan and bake for 15 minutes at 400°F.
Mix all other ingredients in a small bowl.
Take out par cooked potato mixture and pour liquid mixture onto potatoes. Put back in the oven and bake at 350°F for an additional 20 minutes until the egg has set.
Let cool and slice into 8 pie slices. Serve alongside fresh fruit.
Enjoy!

Nutrition Facts : Calories 276 calories, Carbohydrate 35 grams, Fat 8 grams, Fiber 3 grams, Protein 13 grams, Sugar 3 grams

TATER TOT QUICHE RECIPE BY TASTY

Tater Tot Quiche Recipe by Tasty image

Here's what you need: frozen tater tot, shredded cheese blend, cheddar cheese, large eggs, salt, pepper, paprika, bacon, whole milk, ham, zucchini, cherry tomatoes

Provided by Frank Tiu

Categories Dinner

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 lb frozen tater tot, thawed
1 cup shredded cheese blend
9 slices cheddar cheese
10 large eggs
1 teaspoon salt
1 teaspoon pepper
½ teaspoon paprika
6 strips bacon, cooked and chopped
1 cup whole milk
6 slices ham, folded in half
½ zucchini, sliced
9 cherry tomatoes, halved

Steps:

Preheat the oven to 350°F (180°C).
Add the tater tots to a 10-inch (25 cm) springform pan. Use a flat-bottomed measuring cup to flatten the tots against the sides and bottom of the pan, creating a ½-inch (1 cm) thick tater tot crust.
Spread the shredded cheese evenly over the bottom of the crust.
Arrange cheddar slices along the walls and base, overlapping slightly.
Bake for 30 minutes, or until the crust is lightly golden brown.
In a large bowl, whisk together the eggs, salt, pepper, paprika, bacon, and milk.
When the crust is par-baked, remove from the oven and place the ham slices along the wall and base of the crust, overlapping slightly.
Pour the egg mixture into the center.
Add zucchini slices and cherry tomato halves on top.
Bake for 1 hour, or until the center is set.
Slice and serve warm.
Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 34 grams, Fat 35 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams

POTATO CRUST QUICHE

Potato Crust Quiche image

My husband and I have lived in four different states, and we've grown potatoes in every one of them. I mostly make this dish for family, but company loves it, too. It's almost a meal in itself-all you need to add is a salad. -Nancy Smith, Scottsdale, Arizona

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

CRUST:
4 cups coarsely shredded uncooked potatoes (about 4 large)
1/2 cup chopped onion
1 large egg, lightly beaten
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1-1/2 cups shredded Colby cheese, divided
1/2 cup chopped onion
1-1/2 cups cubed fully cooked ham
1-1/2 cups fresh broccoli florets
3 large eggs, lightly beaten
1 cup half-and-half cream
1/2 teaspoon salt
Dash ground nutmeg
Paprika

Steps:

In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep-dish pie plate. Bake at 400° for 20 minutes. , Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to crust. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika. , Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 358 calories, Fat 15g fat (8g saturated fat), Cholesterol 155mg cholesterol, Sodium 833mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.

POTATO-CRUSTED QUICHE WITH SMOKED CHEDDAR AND CANADIAN BACON

Potato-Crusted Quiche with Smoked Cheddar and Canadian Bacon image

Provided by Karen Stocker

Categories Egg Potato Brunch Bake Lunch Cheddar Ham Winter Bon Appétit Maryland Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

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.