The inclusion of the chopped potato makes this quiche incredibly meaty and cling to your ribs while yet being incredibly tasty, light, and creamy. Every time I bake some potatoes, I prefer to prepare a few extra and store them in the fridge for dishes like this one. The cheese can be changed to any taste you like.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 9-inch quiche |
Ingredients
- nonstick cooking spray
- 8 large eggs
- 1 ¼ cups heavy cream
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- ¾ teaspoon salt
- 2 medium cold baked potatoes
- 1 cup shredded Cheddar cheese
- 5 slices bacon, cooked crisp and chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a deep dish pie pan with nonstick cooking spray and set aside.
- Combine eggs, cream, milk, garlic powder, pepper, and salt in a large bowl. Whisk together until well blended. Dice baked potatoes. Stir potatoes and Cheddar cheese into egg mixture. Pour the mixture into the prepared pie pan.
- Bake in the preheated oven for 45 minutes. Remove and sprinkled the cooked, chopped bacon over the top. Return to the oven to continue to bake until the middle is cooked through and no longer very jiggly (a little bit of wiggle is ok – but eggs should be cooked through), 15 to 30 minutes. Allow to cool and set for at least 15 minutes before slicing and serving.
- You can use half-and-half instead of milk.
Nutrition Facts
| Calories | 355 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 263 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 15 g |
| Sodium | 580 mg |
| Sugars | 3 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |