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sliced bacon quiche on cutting board

Bacon Potato Quiche

With a buttery, flaky, melt in your mouth crust, eggs, cheese bacon and potatoes, this quiche screams weekend breakfast.
Course Breakfast
Cuisine French
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 8
Calories 429kcal
Author Ryan Beck


Quiche Crust

  • 1 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • 10 tablespoon cold unsalted butter, cut into cubes
  • 1 large egg
  • 2 tablespoon 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
  • teaspoon freshly ground black pepper


  • 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 tablespoon 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.)


  • 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.


Serving: 1slice | Calories: 429kcal | Carbohydrates: 22g | Protein: 16g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 170mg | Sodium: 425mg | Potassium: 229mg | Fiber: 1g | Sugar: 3g