A hearty quiche made up of sliced potatoes, crispy pieces of bacon and green onion. The quiche crust is super flaky, buttery and all around perfection.
It’s like a savory pie and scalloped potatoes morphed into one to make this gorgeous potato, bacon and green onion quiche.
If you love quiche then you are going to absolutely fall in love with this potato and bacon quiche. It’s so delicious and filling. I mean, if it wasn’t obvious by the picture of just how filling a slice of this is.
My husband asked if quiche is a breakfast thing, but I think quiche can be a breakfast thing, brunch, lunch or even dinner! I’ve eaten my fair share of quiche and at all times of the day.
You’ll want to boil the potato slices just to start the cooking process. Honestly, there’s nothing more disappointing then thinking you’ve sliced your potatoes thin enough (think scalloped potatoes) and they are still NOT cooked in the middle after a lifetime of baking. So we’re just taking any chance out of and doing a quick 5 minute boil on them.
While you’re at it, add salt so that way your potatoes aren’t bland.
Since this is my recipe and I don’t like to follow the rules, I add extra Hickman’s eggs to my quiche, because I can and I just like the way it tastes and the texture it creates. I think the standard is like 2 eggs to a cup of liquid.
That just won’t do. Extra eggs!!
I’ve always found extra eggs make it better. I use Hickman’s brand eggs, they are a local brand here in Arizona and I like supporting them. I also like to use a pretty nice brand of Swiss cheese.I did make a little note in the recipe about covering your pie crust with foil if the edges start to brown too quickly.
You would think by now I would own the special pie crust covers, alas I do not. And I really should get some because my mom gifted me this white pie dish for my birthday and I plan on using it a lot this fall. But tearing off pieces of foil work just perfect, wrap it around the visible crust to stop the browning process. I like to let it cook a bit first, check on it and then add the foil.
Potato, Bacon and Green Onion Quiche
- 1 1/2 lbs russet potatoes peeled and slice thinly
- 5 Hickman’s Family Farms eggs
- 1/2 c half and half
- 1/ c c heavy cream
- 5 oz swiss cheese
- 6 pieces bacon cooked and chopped
- 2 green onions chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp ground nutmeg
- 1 tbsp reserved liquid of wet ingredients
- 1 1/2 c flour
- 1 stick butter 8 tbsp, cold and cubed
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 c ice cold water
- Mix together the flour, butter, salt, baking powder with a pastry cutter or fork until the butter is cut into the flour
- Add the ice cold water and combine
- Roll the dough into a bowl, wrap with cling wrap and place in the fridge for 2 hours
- Preheat oven to 375
- Roll out the dough to fit your pie plate, poke all over, even the sides, with a fork
- Par-bake for 10 minutes then remove from the oven
- Boil the sliced potatoes for 5 minutes in salted water, drain
- Whisk together the egg, half and half, cream, Swiss cheese, green onion, cooked bacon pieces, salt, pepper and ground nutmeg
- Add the potato to the wet ingredients, stirring together
- Pour everything into the par-baked pie crust EXCEPT for 1 tbsp of the liquid, use this to brush the edges of the pie crust
- Bake for 30-40 minutes
- If the edges of the crust start to brown too quickly add some foil, covering just the crust (I usually add this after it’s baked about 15/20 minutes)
- Remove from oven, let sit until cooled and serve!