Fully Loaded Baked Potato Quiche
I was double checking my “in my head” recipe for a normal quiche when I came across this idea. I liked the idea but the recipe was kind of pedestrian. I had other ideas. So here is the result of my mad “quiche-enator” thang! This serves about 6 or so mere mortals with a nice salad or ~1.5 – 2 quiche-enators.
You know I am not sure what category this bad boy should go into. We eat it as a dinner at my house but it is a great side dish too.
Ingredients
5-6 thick good quality smoked bacon slices, cut into thin strips
6 eggs
1 can of evaporated milk
1 bunch green onion chopped
1 Tbs of olive oil
1 1//2 cups diced potatoes
1 1l/2 cups sharp Cheddar cubes
2 9 in deep dish pie crusts
Salt and pepper to taste
Sour Cream and more chopped green onions for garnish
Directions
- Preheat oven to 400F.
- Place back in a large frying pan on medium heat, cook till just crispy and drain on paper towels
- Chop 2-3 medium large baking potatoes into ~ 3/8-1/2 in cube and toss with olive oil.
- Cover a cookie sheet with parchment paper and spread potatoes in a single layer
- Put in top rack in over and bake for 15-20 minutes, till they are just started to color. Too long and they get crunchy Cooked too short and the same thing, just different. When cooked, set aside,Reduce temp to 350F.
In large mixing bowl add evaporated milk, eggs, salt and pepper, Whisk mixture together until well blended. - Dice Cheddar into cubes ~ same size as potatoes or a little bigger:); chop bacon into thin strips; chop green onions both tops and bottoms (reserve some for garnish)
- Place equal amounts of potatoes, cheddar, onions and egg mixture into each pie crust.
- Bake quiches on the cookie sheet used for the potatoes for 35 minutes. When you push a toothpick into the middle and withdraw it cleanly, the quiche is ready.
- Allow quiches to cool for 5 minutes and serve with sour cream and chopped green onions on top