This easy quiche is loaded with bacon, cheese, potatoes, and onions and makes for a delicious brunch!
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My Grandma June was proud of her Irish heritage and I know she would approve of this simple brunch recipe for Bacon and Potato Quiche! She passed away in 2012 and I think of her every day. I really miss her!
This quiche contains one of Grandma June’s favorite foods: potatoes. It has a decadent custard made from eggs, heavy cream, and cheese that is mixed with onions, bacon, and thyme for additional flavor. If you use a pre-made pie crust, this recipe is super easy to throw together but it still feels special enough for company.
Below is what you’ll need for this easy quiche!
- Pie crust: while you’re welcome to make your own from scratch, using pre-made is a great time-saver.
- Bacon: crispy bacon makes this quiche extra-yummy.
- Onion: onion provides so much flavor here.
- Peeled, diced potatoes: any variety of potato will do!
- Thyme: fresh or dried thyme will work.
- Half and half: health and half make the quiche ultra-creamy.
- Eggs: of course, you can’t have a quiche without eggs!
- Cheddar cheese: shredded cheddar cheese also contributes to the creamy + decadent factor for this quiche.
- Fresh chives: chives are the perfect finish for this quiche!
What I Used For This Recipe
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- Pie Plate: This pie plate is the perfect size for this recipe!
- Boxed Grater: This is the perfect cheese grater that you use all the time.
- 12-Inch Nonstick Skillet: This skillet also gets regular use in my kitchen, it is so sturdy and easy to clean!
How To Make Bacon & Cheese Quiche
- Preheat the oven and bake the pie crust. You’ll need to pre-bake the pie crust for a few minutes before filling it to make sure it cooks through completely!
- Cook the bacon. Add the bacon to a skillet, then cook until crisp and drain off all but one tablespoon of grease.
- Cook the onions and potatoes. Next, add the potatoes, onions, and thyme to the same skillet you cooked the bacon in and cook for about 10 minutes.
- Whisk the eggs and half and half. Add the eggs, salt, and pepper to a bowl and whisk to combine.
- Assemble the quiche. Spread the cheese over the pie crust, then top with the bacon and potato mixture. Pour the egg mixture into the pie pan, then top with chives.
- Bake. Bake the quiche for about 35-40 minutes until the filling is set, then serve!
Should you pre-bake crust for a quiche?
Yes, I recommend pre-baking your crust for quiche to make sure it cooks through fully!
Can I use milk instead of heavy cream for quiche?
Yes, you can use milk for quiche, but it won’t be quite as creamy. I chose half and half for this quiche as a happy medium!
What is the difference between quiche and Quiche Lorraine?
Quiche Lorraine is a traditional quiche made with bacon and gruyere cheese, while quiche can use whatever add-ins you prefer!
Can I make this bacon and potato quiche without the crust?
Absolutely! Just skip the pre-baking step and follow the other instructions as usual.
What to Serve with Quiche
When I make a savory brunch I like to accompany it with something sweet, such as these Banana Raspberry Muffins or even Easy French Toast. It also pairs nicely with a fruit salad!
More Quiche Recipes You’ll Love
- Quiche Lorraine
- Hamburger Quiche
- Bacon, Spinach, & Mushroom Crustless Quiche
- Slow Cooker Spinach & Feta Quiche
- Hash Brown Quiche
Do you have any amazing breakfast recipes? I’m always looking for more recipes to try! Follow me on Instagram @simplystacieblog, on Facebook at Simply Stacie, and on Pinterest @SimplyStacie and let me know how you liked this and my other recipes!
Bacon and Potato Quiche
Perfect for a St. Patrick’s day brunch! A creamy, cheesy filling packed with hearty potatoes, bacon and fresh herbs.
- 1 refrigerated 9 inch pie crust
- 1 (12oz/375g) package of bacon, cut into 1/2 inch slices
- 1 onion, chopped
- 1 cup potatoes, peeled and chopped
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 1/2 cups half and half
- 4 eggs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cheddar cheese, shredded
- 1 tbsp fresh chives, chopped
- Preheat oven to 450F. Line a 9 inch pie plate with refrigerated pie crust, pressing to fit. Prick the bottom with a fork. Bake for 8 to 10 minutes, until lightly golden.
- Cook bacon over medium heat until crisp. Scoop bacon onto a paper towel lined plate. Drain grease, leaving about 1 tbsp in the skillet.
- Add onions, potatoes and thyme to skillet and cook for 10 minutes on medium heat, stirring occasionally. Remove from heat and stir in bacon.
- In a medium sized bowl, whisk half and half, eggs and salt and pepper. Set aside.
- Spread cheddar cheese on the bottom of the pie crust. Top with bacon and veggie mixture. Pour in egg mixture and top with chives.
- Place pie plate on a baking sheet and bake in a 375F preheated oven for 35 to 40 minutes or until filling is set. Let stand a few minutes before serving.
You can also use a frozen 9-inch deep dish pie crust. Thaw for 10 minutes. Prick with a fork. Bake for 8 minutes at 400F. Remove from oven and set aside.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 654Total Fat: 45gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 226mgSodium: 1432mgCarbohydrates: 27gFiber: 2gSugar: 5gProtein: 34g
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