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Loaded Potato Quiche

This quiche is a whole breakfast in one pan! Add a cup of coffee or tea and your morning is all set!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 8 slices

Ingredients

Cream Cheese Pie Crust

  • 1 1/2 cups all purpose flour
  • 4 ounces cubed cream cheese
  • 1/2 cup cubed butter

Quiche

  • 4 ounces spreadable goat cheese
  • 4 eggs
  • 3/4 cups milk
  • 2 red potatoes
  • 2 slices of bacon
  • 2 Tablespoons chopped chives
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Crispy Onions

  • 1/2 of a white onion
  • 1 cup flour
  • 1 Tablespoon salt
  • 1 Tablespoon pepper
  • 1 cup milk
  • 1 Tablespoon hot sauce
  • oil for frying

Instructions

  • Add all of the pie crust ingredients into a food processor bowl and mix everything together. Once the dough comes together, pull it from the processor and flatten into a disk. Wrap it in cling wrap and pop it into the fridge to rest.
  • Place a pot with tall sides over medium-high heat. Chop up the slices of bacon and add them to the pot. Cook until crispy and pull to cool. Do not drain the pot!
  • Quickly cook the red potatoes by poking them with a fork all over and tossing them into the microwave. I have a potato button on my microwave but if you do not cook it for about 5-7 minutes so that it is fork tender. Once the potatoes are cooked, chop them into bite size pieces and set aside.
  • Prep the onion strings by slicing the onion into small strips. Add them into a bowl with the milk and hot sauce to soak. Set aside.
  • In a bowl thoroughly mix together the eggs and milk for the quiche. Add the rest of the fillings, minus the goat cheese, into the mixture and give it a quick stir.
  • Grab the dough from the fridge and roll it out about an inch larger than the diameter of your pan. Press it into the pan and trim off any excess dough. Using a spatula spread an even layer of the goat cheese onto the bottom of the pie crust. Pour the quiche mixture into the pie crust and pop it into an oven preheated to 450 degrees for 25 minutes.
  • While the quiche is cooking top off the bacon grease pan with canola oil so that it is 1 inch deep. Heat it over medium high heat until the oil comes to 375 degrees. In another bowl mix together the flour salt and pepper. In small batches grab the soaking onions and dredge them into the flour. Slowly drop them into the oil and fry until golden brown. Once they are brown pull them from the oil and drain them over a rack.
  • When the quiche is done cooking pull it from the oven and top with the fried onions. You can enjoy the quiche now while it is hot or you can pop it into the fridge and enjoy it cool.