Easy Loaded Baked Potato Quiche Recipe 445

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LOADED BAKED POTATO QUICHE



Loaded Baked Potato Quiche image

This quiche has all the fixins of a loaded baked potato -- in a flaky pastry! Great for a weekend brunch, it can be made a day ahead and reheated in a low oven.

Provided by Lisa Lotts

Categories     Main Course

Time 2h

Number Of Ingredients 14

1 9-inch pie crust
1/4 pound bacon (cooked to crisp and chopped or crumbled)
1/2 pound red potatoes (cut into 1/4"-1/2" dice)
3 scallions (thinly sliced)
1 1/2 teaspoons fresh rosemary (finely minced)
1 1/2 teaspoons chives (minced)
4 eggs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup milk
1/2 cup cream
1 cup cheddar cheese (grated, 1 tablespoon reserved)
1 cup monterey jack cheese (grated, 1 tablespoon reserved)
chives for garnish (snipped (optional))

Steps:

  • Preheat the oven to 450 degrees.
  • Arrange the pie crust in your pie plate. Fold the overhanging edges under on itself and either use the tines of a fork to press the edges onto the rim of the pie plate, or create an edge by pinching the thumb and forefinger together and pressing the dough into the crease using the forefinger of your other hand - follow the rim of the crust until completely crimped. Bake for 8-9 minutes until lightly browned. Set aside.
  • Reduce oven temperature to 350 degrees.
  • Add the potatoes to a small pan of water and bring to a boil. Reduce heat to simmer and cook until potatoes are tender, about 7-10 minutes. Drain potatoes and set aside to cool.
  • Meanwhile crack the eggs into a large bowl. Add the salt and pepper and whisk until combined. Add the milk and cream and whisk again. Add the bacon, potatoes, scallions, rosemary, chives, and cheeses and stir together until well combined.
  • Pour the egg mixture into the prepared pie shell. Smooth the ingredients evenly into the crust and sprinkle with remaining cheeses. Bake for 45 minutes to 1 hour until custard is set. Let rest for 20-30 minutes before cutting.
  • Can be made a day ahead and rewarmed the next day at 300 degrees for 20 minutes.

Nutrition Facts : Calories 460 kcal, Carbohydrate 25 g, Protein 8 g, Fat 36 g, SaturatedFat 16 g, Cholesterol 139 mg, Sodium 483 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

LOADED BAKED POTATO QUICHE



Loaded Baked Potato Quiche image

This quiche has all the fixins of a loaded baked potato -- in a flaky pastry! Great for a weekend brunch, it can be made a day ahead and reheated in a low oven.

Provided by Garlic & Zest

Categories     Low-Carb     Comfort Food     Shellfish-Free     Weekend Project     Soy-Free     Mothers' Day     Father's Day     Christmas     Fall     Fish-Free     Peanut-Free     Tree Nut-Free     Sugar-Free     Tomato-Free     Oven     Stove

Time 2h

Yield 8

Number Of Ingredients 14

1 9-inch Pie Crust
0.25 pound Bacon
0.5 pound Red Potato
3 Scallion
1 1/2 teaspoon Fresh Rosemary
1 1/2 teaspoon Fresh Chives
4 Egg
1/2 teaspoon Kosher Salt
1/4 teaspoon Freshly Ground Black Pepper
1/2 cup Milk
1/2 cup Cream
1 cup Cheddar Cheese
1 cup Monterey Jack Cheese
to taste Fresh Chives

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Arrange the 9-inch Pie Crust (1) in your pie plate. Fold the overhanging edges under and use a fork to press the edges onto the rim of the pie plate, or by pinching the thumb and forefinger together and pressing the dough into the crease using the forefinger of other hand - follow the rim of the crust until completely crimped.
  • Bake for 8 to 9 minutes until lightly browned. Set aside.
  • Reduce oven temperature to 350 degrees F (180 degrees C).
  • Cut the Red Potato (0.5 pound) into 1/4"-1/2" dices.
  • Add the potatoes to a small pan of water and bring to a boil. Reduce heat to simmer and cook until potatoes are tender, about 7 to 10 minutes. Drain potatoes and set aside to cool.
  • Place the Bacon (0.25 pound) in a cold skillet and cook over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Chopped the bacon and set aside.
  • Meanwhile crack the Egg (4) into a large bowl. Add Kosher Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon) and whisk to combine.
  • Add the Milk (1/2 cup) and Cream (1/2 cup) and whisk again.
  • Set aside 1 tablespoon of the cheddar cheese and 1 tablespoon of the Monterey jack cheese.
  • Add the Cooked Bacon, Potatoes, Scallion (3), Fresh Rosemary (1 1/2 teaspoon), Fresh Chives (1 1/2 teaspoon), Cheddar Cheese (1 cup), and Monterey Jack Cheese (1 cup). Stir together until well combined.
  • Pour the egg mixture into the prepared pie shell. Smooth the ingredients evenly into the crust and sprinkle with remaining 2 tablespoons of cheeses. Bake for 45 minutes to 1 hour until custard is set.
  • Let rest for 20 to 30 minutes before cutting.
  • Sprinkle with Fresh Chives (to taste) and enjoy!

Nutrition Facts : Calories 47 calories, Protein 1.9 g, Fat 3.5 g, Carbohydrate 1.9 g, Fiber 0.1 g, Sodium 73.9 mg, SaturatedFat 1.8 g, Sugar 0.3 g, TransFat 0.0 g, Cholesterol 18.9 mg, UnsaturatedFat 1.4 g

EASY LOADED BAKED POTATO QUICHE RECIPE - (4.4/5)



Easy Loaded Baked Potato Quiche Recipe - (4.4/5) image

Provided by Susan52

Number Of Ingredients 16

Crust
2 1/2 cups Original Bisquick mix
6 tbsp. cold butter or margarine
1/4 cup boiling water
Filling
1 1/2 cups chopped cooked ham
1 1/2 cups frozen diced hash brown potatoes, thawed
1 1/2 cups shredded Cheddar cheese
3 green onions, sliced (about 3 tbsp.)
5 eggs
3/4 cup milk
1/2 tsp. salt
1/4 tsp. pepper
3 slices bacon, crisply cooked, crumbled
Sour cream, if desired
Additional sliced green onions, if desired

Steps:

  • Heat oven to 350 degrees F and spray a 9.5" deep dish pie plate with non stick spray. In a medium bowl, cut butter into Bisquick with a pastry cutter (or use a fork, or two knives) until crumbly. Add boiling water and stir until a dough forms. Press into the pie plate and up the sides, coating fingers in Bisquick to avoid sticking if necessary. Sprinkle ham, hash browns, cheese, and green onions in the crust. In a medium bowl (I used the same one that I mixed the dough in), whisk eggs, milk, salt, and pepper until combined. Pour over the ingredients in the crust. Bake about 1 hour and 5 minutes until a knife inserted in the center comes out clean. Let rest 10-15 minutes before serving with bacon, sour cream and additional onions and cheese if desired.

EASY LOADED BAKED POTATOES (4 WAYS)



Easy Loaded Baked Potatoes (4 Ways) image

It doesn't get an easier than this! This is a great side dish or a lunch with a salad. The humble spud all dressed up!

Provided by Dawn399

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

4 large baking potatoes (baked 1 hour at 375 degrees)
1 (10 ounce) container alfredo sauce
1 cup cooked diced ham
1 (10 ounce) package frozen cut broccoli in cheese sauce
1/2 cup salsa
1/2 cup sour cream
1/4 cup guacamole
1/2 cup colby-monterey jack cheese (shredded)
1 (15 ounce) can chili with beans

Steps:

  • Preheat oven to 375°F.
  • Clean potatoes and wrap with foil.
  • Bake for 1 hour or until tender.
  • Cut a large X on top of potato and make an opening.
  • Load with topping.
  • Variation #1 Ham and Alfredo:.
  • Pour Alfredo sauce in a sauce pan and stir in ham.
  • Cook over medium heat until mixture is hot.
  • Spoon mixture over potatoes.
  • Variation #2 Broccoli and Cheese:.
  • Heat Brocoli and cheese mixture in a sauce pan over medium heat until hot.
  • Spoon mixture over potato.
  • Variation #3 Tex Mex:.
  • Spoon 2 Tablespoons of salsa on each potato.
  • Top with sour cream and guacamole.
  • Variation #4 Chili and Cheese:.
  • Stir chili and cheese together in a medium sauce pan and heat on medium heat.
  • Cook until cheese is melted and spoon mixture over potatoes.

LOADED POTATO QUICHE



Loaded Potato Quiche image

Serve your family with this bacon topped potato quiche that's made with ham and Original Bisquick® mix - a tasty dinner.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h35m

Yield 8

Number Of Ingredients 13

2 1/2 cups Original Bisquick™ mix
6 tablespoons cold butter or margarine
1/4 cup boiling water
1 1/2 cups chopped cooked ham
1 1/2 cups frozen diced hash brown potatoes, thawed
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
3 medium green onions, sliced (3 tablespoons)
5 eggs
3/4 cup half-and-half
1/4 teaspoon freshly ground pepper
3 slices bacon, crisply cooked, crumbled
Sour cream, if desired
Additional sliced green onions, if desired

Steps:

  • Heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
  • Place Bisquick mix in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate.
  • Sprinkle ham, potatoes, cheese and 3 tablespoons onions in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour over ingredients in crust.
  • Bake 1 hour 5 minutes or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Top with bacon, sour cream and additional onions.

Nutrition Facts : Calories 474, Carbohydrate 29 g, Fat 4, Fiber 0 g, Protein 21 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 820 mg

LOADED BAKED POTATO



Loaded Baked Potato image

A fast and easy take on the classic stuffed twice-baked potato. Pairs well with a juicy, fruit-forward red wine blend.

Provided by 14 Hands Winery

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 12

Number Of Ingredients 10

6 russet potatoes
12 strips bacon
1 pound broccoli florets
¾ cup diced red bell pepper
½ cup water
1 cup sour cream
1 teaspoon salt
¼ teaspoon ground black pepper
4 cups grated Cheddar cheese
8 green onions, chopped

Steps:

  • Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.
  • Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.
  • Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.
  • When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.
  • Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.
  • Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.

Nutrition Facts : Calories 344.4 calories, Carbohydrate 23.9 g, Cholesterol 58.2 mg, Fat 20.7 g, Fiber 3.8 g, Protein 16.9 g, SaturatedFat 11.8 g, Sodium 674.6 mg, Sugar 2.3 g

QUICK AND EASY BREAKFAST POTATO QUICHE



Quick and Easy Breakfast Potato Quiche image

Make and share this Quick and Easy Breakfast Potato Quiche recipe from Food.com.

Provided by Kimke

Categories     Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

5 eggs, beaten
3 cups frozen hash brown potatoes, thawed
1 cup shredded cheddar cheese
1/2 cup cottage cheese
3 green onions, chopped
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 dash paprika
6 slices crumbled bacon (cooked)

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 9 inch pie pan.
  • In a large bowl, combine all ingredients except paprika and bacon.
  • Mix well.
  • Pour into greased pan, sprinkle with paprika.
  • Bake at 350 degrees F for 30-40 minutes or until set.
  • Sprinkle with bacon, bake an additional 5 minutes.
  • Let stand 5 minutes before serving.

POTATO-CRUSTED QUICHE RECIPE BY TASTY



Potato-Crusted Quiche Recipe by Tasty image

Here's what you need: russet potato, olive oil, salt, pepper, grated parmesan cheese, eggs, milk, tomato, green onion, bacon, shredded cheddar cheese, garlic powder

Provided by Alix Traeger

Categories     Lunch

Yield 5 servings

Number Of Ingredients 12

1 lb russet potato
3 tablespoons olive oil
2 teaspoons salt, divided
½ teaspoon pepper, divided
1 tablespoon grated parmesan cheese
5 eggs
1 cup milk
½ cup tomato, diced
¼ cup green onion, sliced
½ cup bacon, cooked and chopped
½ cup shredded cheddar cheese
1 teaspoon garlic powder

Steps:

  • Preheat the oven to 400°F (200°C).
  • Peel the potatoes, then thinly slice a knife or mandoline.
  • Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
  • Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
  • Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
  • Reduce the oven temperature to 350˚F (180˚C).
  • In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
  • Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
  • Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 412 calories, Carbohydrate 23 grams, Fat 25 grams, Fiber 2 grams, Protein 21 grams, Sugar 4 grams

EASY LOADED BAKED POTATO CASSEROLE



Easy Loaded Baked Potato Casserole image

Great and easy potato casserole packed with bacon, Cheddar, and green onions.

Provided by Gemini26

Categories     Side Dish     Potato Side Dish Recipes

Time 1h10m

Yield 10

Number Of Ingredients 9

10 Yukon Gold potatoes, peeled and halved
6 slices bacon
1 ½ cups shredded Cheddar cheese, divided
1 cup evaporated milk
½ cup sour cream
1 teaspoon salt
½ teaspoon ground black pepper
1 cup sliced green onions, divided
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot.
  • Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
  • Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.
  • Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 26.2 g, Cholesterol 42.1 mg, Fat 14.2 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 8.2 g, Sodium 541.8 mg, Sugar 2.9 g

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY



Twice-Baked Loaded Potatoes Recipe by Tasty image

Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon

Provided by Jody Tixier

Categories     Sides

Yield 4 servings

Number Of Ingredients 9

2 russet potatoes
2 teaspoons olive oil
½ cup sour cream, plus more for serving
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese, divided
½ cup scallions, thinly sliced, divided
2 strips bacon, cooked, crumbled

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
  • Place the potatoes on a rimmed baking sheet and bake for 1 hour.
  • Transfer potatoes to a cutting board, and cut in half.
  • Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
  • Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
  • Use a spoon to transfer the potato mixture back into the scooped out potato skins.
  • Bake for 10 minutes.
  • Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
  • Top with sour cream, bacon, and the remaining scallions.
  • Enjoy!

Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams

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From foodlion.com


LOADED BAKED POTATO QUICHE - HEINEN'S GROCERY STORE
Brush with olive oil and sprinkle a pinch of kosher salt and pepper on top. Bake for 12 minutes. While the pie crust and potatoes are baking, whisk together 12 eggs, milk, salt, pepper and garlic powder. Remove quiche from the oven. Layer bacon, cheese and green onion on top of the potatoes. Pour the egg mixture over the top.
From heinens.com


LOADED BAKED POTATO QUICHE | RECIPE | QUICHE RECIPES EASY, …
Loaded Baked Potato Quiche has all your favorite fixin's. Make ahead for entertaining. Make ahead for entertaining. Nov 30, 2017 - This easy quiche recipe is …
From pinterest.com


EASY LOADED BAKE POTATO QUICHE - FOOD LION
2018-05-21 Directions. Preheat oven to 375 degrees F. Add crust to 9" quiche pan. Poking the bottom a few times with a fork. Layer hash browns, cheese, and onion.
From foodlion.com


LOADED BAKED POTATO QUICHE | RECIPE | BEST QUICHE RECIPES, QUICHE …
Loaded Baked Potato Quiche has all your favorite fixin's. Make ahead for entertaining. Make ahead for entertaining. May 19, 2017 - This easy quiche recipe is …
From pinterest.co.uk


LOADED BAKED POTATO QUICHE | CABOT CREAMERY
1½ cups fresh broccoli florets, lightly steamed but still firm. 10 ounces Cabot Seriously Sharp Cheddar, shredded. 1½ cups shredded hashbrown potatoes (I found them in the refrigerator section near the cheese and eggs) 3 green onions (tops only) chopped. Save a few aside for topping the quiche after baking. 5 eggs. ¾ cup half and half.
From cabotcheese.coop


LOADED BAKED POTATO QUICHE | RECIPE | LOADED BAKED POTATOES, …
Jan 6, 2020 - This easy quiche recipe is perfect for brunch, lunch or dinner. Loaded Baked Potato Quiche has all your favorite fixin's. Make ahead for entertaining. Jan 6, 2020 - This easy quiche recipe is perfect for brunch, lunch or dinner. Loaded Baked Potato Quiche has all your favorite fixin's. Make ahead for entertaining. Pinterest. Today. Explore. When the auto …
From pinterest.co.uk


LOADED POTATO QUICHE - PLAIN CHICKEN
2013-03-21 Preheat oven to 375. Place potatoes and bacon in bottom of pie crust. Top with cheese. Whisk together eggs, milk, and sour cream. Pour over bacon and cheese. Top with green onions. Bake for 40-50 minutes, until center is set and the quiche is lightly browned. Allow to cool for at least 5 minutes before serving.
From plainchicken.com


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