This post may contain affiliate links. Please read my disclosure.
With a buttery, flaky, melt in your mouth crust, eggs, cheese bacon and potatoes, this bacon potato quiche screams weekend breakfast.
When I think of a Saturday brunch or breakfast, one of the first things that comes to mind is homemade quiche - from prosciutto quiche to mini ham and cheese quiche.
Lately, my wife and I have been watching quite a bit of the Great British Baking Show. Seeing all these homemade cooks and what they can bake has inspired me to step my game up.
One of the recipes they recently made was a homemade quiche in a tart pan where you can remove it after being baked. In the past I made my quiche in a pie dish, but wanted to try my hand at a tart pan as it is just beautiful when it comes out.
The beauty of quiche is you really can throw any ingredient you want in it. You just need to keep a ratio of 1 egg to a ½ cup of milk to get that silky texture you expect. And today I wanted a bacon potato quiche.
Potatoes are honestly one of those ingredients that I tend to forget about but then when I use it, I wonder why I don't use them more. And this potato quiche that is loaded with bacon is quite addicting.
The great thing is you can easily double the recipe if you have quite a few guests coming over or even make it ahead of time. So don't hesitate it giving this bacon potato quiche a try!
Jump to:
Recipe Ingredients
- All-purpose flour - important in forming the crust.
- Salt - enhances flavor.
- Unsalted butter - adds flakiness to quiche crust as it cooks.
- Eggs - used to bind crust and also used for filling.
- Bacon - use quality bacon
- Russet potato - can also use frozen pre-diced potatoes.
- Green onions - chives also work here.
- Garlic - adds additional flavor to bacon quiche.
- Sharp cheddar cheese - use quality cheese that you shred yourself.
- Whole milk - whole fat milk is important for the fat ratio.
- Black pepper - enhances the flavors.
Step-by-Step Instructions
- Pulse together the flour and salt in a food processor and add butter, and pulse 15 times to get coarse meal.
- Whisk together the egg and water in a small bowl. Add to the food processor and pulse until the mixture clumps together. You do not want to form a ball.
- From dough into a ball and flatten into a disk. Place in plastic wrap and in fridge for at least 1 hour.
- Divide dough into 6 equal balls if using mini tart shells. Roll each dough ball into a slightly larger circle than the shell. Press into the shell and trim the edges. Cover with plastic wrap and place in fridge until firm, about 30 minutes. If you are using a 9 inch tart shell, roll out to diameter larger than shell and repeat steps above.
- Place parchment paper over pie crust and fill with pie weights or dried beans. Place in oven at 425°F for 10 minutes. Remove weights and parchment paper and bake for another 5 minutes before removing.
- Cook bacon over medium heat in a large skillet until you reach desired doneness. Drain on paper towel and reserve 2 tbsp bacon fat. Add potatoes, and cook until browned on all sides. Add onions and garlic, cooking for another minute.
- Spread 1 ½ cups cheese across the bottom of the crust, dividing evenly. Add potato mixture and bacon. Whisk together eggs, milk and pepper in large bowl, Pour over top and then top with remaining cheese.
- Reduce heat to 350°F. Bake for 40-55 minutes or until the middle is just slightly jiggly. You can use a cake tester to test as well. You might need to cover crust with aluminum foil if it's starting to brown to quickly. Remove the bacon potato quiche from the oven and let sit for 15 minutes so it sets. (This is very important. If you don't let it sit for 15 minutes it will break up as you slice.)
FAQs
A frittata is a quiche without the crust. That’s really the only difference. With a quiche, you place the crust in a skillet or pie serving dish and then bake with egg mixture, whereas the frittata’s “crust” is formed by the eggs cooking and browning on the outside. If you want a crustless quiche, use a pie dish and just spry with cooking spray before adding the egg mixture.
When you have a wet filling like this bacon quiche, the crust should be prebaked before it is filled. The technique is called "blind baking," and it helps prevent the crust from becoming soggy. You blind bake by adding dried beans or pie weights to the base and bake for 10-15 minutes so it doesn't rise. One key though is to make sure the dough is cold and rested so it doesn't shrink when baking. With that said, it is not a must if you want to skip it but I suggest using a pie dish and not a tart pan if you aren't blind baking.
Yes. Instead of bacon you can use ham or prosciutto if you prefer. And while I love cheddar cheese for this specific quiche recipe, you can use another cheese like Gruyère if you prefer.
The best quiche jiggles slightly when you cut into, so don't overbake it. The quiche is done when the edges are set but the center still wobbles slightly.
Pro Tips/Recipe Notes
- The homemade quiche crust is actually super easy to make and you will notice the difference. But you can skip and use store-bought pie crust if needed.
- The perfect quiche ratio is 1 large egg to ½ cup milk. So if you want to make more or less, just keep that ratio the same. You want your quiche to be silky, not spongy.
- Mix and match the ingredients you add in, but make sure they are dry. Wet ingredients can mess up your perfect liquid ratio.
- Place the cheese on the bottom before adding the egg custard. By doing this you have a cheese layer on the bottom instead of it being mixed throughout which just adds to the flavor.
- Let the potato quiche sit in the pie dish for at least 15 minutes before removing so it can set.
- You can store the quiche in an airtight container for 2-3 days in the fridge or 2 months in the freezer. To reheat, cover with foil and bake at 325°F until cooked through.
Other Breakfast Recipes
- Butternut Squash Frittata
- Fried Chicken and Waffles
- Hash Brown Egg Muffins
- Kale, Pesto and Roasted Red Pepper Frittata
- Bacon Avocado Toast
If you’ve tried this bacon potato quiche or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Bacon Potato Quiche
Ingredients
Quiche Crust
- 1 ½ cups all-purpose flour
- ¼ tsp salt
- 10 tbsp cold unsalted butter, cut into cubes
- 1 large egg
- 2 tbsp cold ice water
Quiche Filling
- 6 slices bacon
- 1 large russet potato, diced small and parboiled
- 3 green onions, chopped
- 2 garlic cloves, minced
- 2 cups sharp cheddar cheese, shredded
- 3 large eggs
- 1 ½ cups whole milk
- ⅛ tsp freshly ground black pepper
Instructions
- Using a food processor, pulse together the flour and salt until combined. Add butter and pulse until mixture becomes coarse meal, about 15 pulses.
- In a small bowl, combine egg and water. Add the egg mixture to food processor and pulse until it starts to clump together. DO NOT pulse until a ball is formed. It should be crumbly with large clumps of dough.
- Turn dough only a lightly floured surface and form into a ball. Flatten slightly to form a disk. Wrap in plastic wrap and put in fridge for at least 1 hour or up to 3 days.
- If using mini tart shells, divide dough into 6 equal balls. On a lightly floured surface, roll each piece of dough into a circle slightly larger in diameter than the tart shell. Press dough into each tart shell, trimming the edges with a sharp knife. Cover each with plastic wrap and place in fridge for at least 30 minutes or until firm. NOTE - If using a 9 inch tart shell, just roll out to diameter slightly large and repeat steps above.
- Preheat oven to 425°F. Place parchment paper over pie crust. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Place in oven and bake for 10 minutes. Remove parchment paper and pie weights and bake another 5 minutes. Let cool.
- In a large skillet over medium heat, add bacon and cook to desired doneness. Drain on paper towel and reserve 2 tbsp bacon grease. Add potatoes to skillet and cook until golden brown on all sides, about 7-10 minutes. Add onions and garlic and cook for another minute.
- Evenly spread 1 ½ cups cheddar cheese across the bottom of the crust, dividing evenly. Add the potato mixture and then bacon, making sure it is even. In a large bowl, whisk together the eggs, milk and black pepper. Pour evenly over everything. Top with remaining ½ cup cheese.
- Reduce heat to 350°F. Bake for 40-55 minutes or until the middle is just slightly jiggly. You can use a cake tester to test as well. You might need to cover crust with aluminum foil if it's starting to brown to quickly. Remove from oven and let sit for 15 minutes so it sets. (This is very important. If you don't let it sit for 15 minutes it will break up as you slice.)
Notes
- The homemade quiche crust is actually super easy to make and you will notice the difference. But you can skip and use store-bought pie crust if needed.
- The perfect quiche ratio is 1 large egg to ½ cup milk. So if you want to make more or less, just keep that ratio the same. You want your quiche to be silky, not spongy.
- Mix and match the ingredients you add in, but make sure they are dry. Wet ingredients can mess up your perfect liquid ratio.
- Place the cheese on the bottom before adding the egg custard. By doing this you have a cheese layer on the bottom instead of it being mixed throughout which just adds to the flavor.
- The best quiche jiggles slightly when you cut into, so don't overbake it. The quiche is done when the edges are set but the center still wobbles slightly.
- Let the quiche sit in the pie dish for at least 15 minutes before removing so it can set.
- You can store the quiche in an airtight container for 2-3 days in the fridge or 2 months in the freezer. To reheat, cover with foil and bake at 325°F until cooked through.
Leave a Reply