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Loaded Baked Potato Quiche




1 pie crust for 9 inch pie dish

½ to ¾ cup crumbled cooked bacon (about 6 to 8 slices)

1½ cups fresh broccoli florets, lightly steamed but still firm

10 ounces Cabot Seriously Sharp Cheddar, shredded

1½ cups shredded hash brown potatoes

3 green onions (tops only) choppedSave a few aside for topping the quiche after baking

5 eggs

¾ cup half and half

1 tsp ground black pepper

Cabot Sour Cream for topping if desired


Into the pie crust, layer the shredded potatoes, the bacon, broccoli, cheddar cheese and green onions In a large bowl, beat the eggs with the half and half and pepper Pour the egg mixture over the filling in the crust Bake for 1 hour at 350 degrees or until a knife inserted in center comes out clean Let cool 15 minutes Cut and serve with a dollop of sour cream and additional green onions if desired

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