Description
This Loaded Baked Potato Quiche is a fun twist on a breakfast classic. Think all your favorite components of a fully-loaded baked potato in quiche form. We’ve got hash browns, bacon, cheese, scallions, and sour cream all whipped up into a fluffy egg quiche! So fun and so delicious!
Ingredients
Scale
- 1 store-bought pie crust (or homemade)
- 1 1/2 cups frozen hash brown potatoes, defrosted and drained well
- 4 strips bacon, cooked and chopped
- 1 cup grated sharp cheddar cheese
- 1/3 cup chopped scallions
- 4 large eggs
- 1 cup full-fat sour cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Additional sour cream, for garnish
- Additional scallions, for garnish
Instructions
- Preheat the oven to 375°F.
- Prep your pie dough in a 9-inch pie dish.
- Spread the defrosted potatoes and cooked bacon on the bottom of the pie dough. Top with the grated cheddar cheese and scallions.
- In a medium bowl, whisk together the eggs, sour cream, salt, and pepper until well combined.
- Slowly pour the egg mixture over the fillings in the pie dish.
- Transfer the pan to the oven and bake for 40-45 minutes, or until the custard is set and the top is golden brown. Allow to cool before slicing and serving. I love to serve this with a dollop of sour cream on top, along with some chopped chives or scallions.
- Serve warm, chilled, or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: quiche