Loaded Baked Potato Quiche

There’s nothing quite like the comforting embrace of a quiche—especially when it’s a Loaded Baked Potato Quiche! This delightful dish combines the classic flavors of a loaded baked potato with the ease of a quiche, resulting in a breakfast option that’s not only satisfying but downright irresistible. Each bite offers a creamy filling bursting with cheese, ham, and tender potatoes, all nestled in a flaky crust. Whether you’re serving it up to a crowd or enjoying a quiet morning at home, this recipe will warm your kitchen and heart.

Thank you for reading this post, don't forget to subscribe!

The first time I made this Loaded Baked Potato Quiche, I was looking for a brunch dish that would impress guests while being simple enough for a busy weekend. It was a hit around the table, disappearing quickly. The combination of chopped ham, crispy bacon, and gooey cheddar cheese creates a flavor profile that’s hard to beat. Plus, it’s easy to customize, making it a fantastic option for any gathering or breakfast table!

Why You’ll Love This Recipe

• Simple & Quick: Prep in just 15 minutes, and let the oven do the work for about an hour.
• Irresistible Flavor: Each slice is packed with cheesy goodness and savory bites of ham and potatoes.
• Eye-Catching Appeal: This quiche is not just tasty; it’s visually stunning, with colorful green onions and a golden crust.
• Flexible Serving: Perfect for breakfast, brunch, or as an easy weeknight dinner.
• Diet-Friendly Options: Feel free to swap ingredients to make it gluten-free or use plant-based cheese for a vegetarian delight.

Ingredients You’ll Need

• 1 refrigerated pie crust: This saves time without sacrificing flavor. If you prefer homemade, feel free to make your own!
• 1½ cups chopped cooked ham: Adds a savory element. Leftover ham works perfectly here.
• 1½ cups frozen diced hash brown potatoes, thawed: These provide that classic potato flavor. You can also make your own hash browns for a fresher taste.
• 1½ cups shredded cheddar cheese: Opt for sharp cheddar for more flavor or use a blend of cheeses for variety.
• 3 green onions, sliced (about 3 tbsp): Freshness is key; these add a mild onion flavor and a pop of color.
• 5 eggs: The base of your custard filling; always use room temperature eggs for better mixing.
• ¾ cup milk: Whole milk provides the best richness, but you can use any milk or plant-based substitute.
• ½ teaspoon salt: Enhances the flavors throughout the quiche.
• ¼ teaspoon pepper: Just a hint to balance the richness.
• 3 slices bacon, crisply cooked, crumbled: For an extra layer of flavor and texture. Crispy bacon is essential!
• Sour cream, if desired: A dollop on top adds creaminess.
• Additional sliced green onions, if desired: For garnish and a fresh touch.

How to Make Loaded Baked Potato Quiche

1. Preheat the oven: Begin by heating your oven to 350℉. This ensures that the quiche will cook evenly.
2. Prepare the crust: Roll out the refrigerated pie crust into a 9″ pie plate, pressing it firmly against the sides. Crimp the edges for a finished look.
3. Layer the filling: Scatter the chopped ham, thawed hash browns, shredded cheddar cheese, and sliced green onions evenly on the crust.
4. Mix the custard: In a medium bowl, whisk together 5 eggs, ¾ cup milk, ½ teaspoon salt, and ¼ teaspoon pepper until fully combined. Pour this mixture over the layered ingredients.
5. Bake the quiche: Place your quiche in the preheated oven and bake for about 1 hour and 5 minutes. It should be set and lightly golden on top, with a knife inserted into the center coming out clean.
6. Cool before serving: Allow the quiche to rest for 10-15 minutes to firm up, making it easier to slice. Serve warm with crumbled bacon, sour cream, and extra green onions if desired!

Storing & Reheating

Store any leftover quiche in the refrigerator for up to 3 days in an airtight container. If you’d like to keep it longer, freezing is a great option—just wrap slices tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, preheat your oven to 350℉ and warm the slices for about 20-25 minutes. Keep in mind that while the flavors remain delicious, the texture might change slightly, so a quick reheat can help regain that lovely creaminess!

Chef’s Helpful Tips

• Prevent a soggy crust: Par-bake your crust for about 10 minutes before adding the filling. It helps create a flakier texture!
• Use room temperature ingredients for the custard: This mixes better and gives your quiche a fluffy texture.
• Keep an eye on baking time: Ovens can vary. Start checking the quiche around the 60-minute mark, as smaller or larger quiches may need a slightly different time.
• Spice it up: Feel free to add your favorite herbs, like fresh thyme or rosemary, for extra flavor.
• Make-ahead meal: This quiche can easily be prepared the night before. Just cover it and refrigerate before baking in the morning!

What’s not to love about a dish that combines comfort food with gourmet flair? This Loaded Baked Potato Quiche is a magnificent way to elevate your breakfast or brunch game. It’s packed with flavor, easy to make, and always a crowd-pleaser. Enjoy experimenting with your ingredients, whether it’s swapping ham for sausage or adding more vegetables. Your kitchen will fill with incredible aromas, and your taste buds will thank you endlessly!

Recipe FAQs

Can I make Loaded Baked Potato Quiche ahead of time?

Absolutely! You can prepare your quiche the night before and refrigerate it unbaked. In the morning, just pop it in the oven and enjoy a fresh, homemade breakfast without the morning rush.

What can I use instead of ham?

If ham isn’t your preference, cooked bacon, sausage, or even a medley of veggies like bell peppers and spinach can work beautifully. Just make sure to adjust the cooking time as necessary for the proteins to cook through.

Can I use a different type of cheese?

Definitely! While cheddar is a classic, feel free to mix up your cheese game. Gruyère, Monterey Jack, or a nice pepper jack adds a lovely twist. A combination adds depth of flavor!

How can I ensure my quiche doesn’t puff up?

Be careful not to overbeat your eggs. Overbeating can incorporate too much air, causing your quiche to puff during baking. Just mix until combined, and your quiche will have that perfect texture!

Print