Bacon and Potato Quiche

Last Updated on January 18, 2022 by Annie

A savory, flaky, herby crust cradles a bacon and potato loaded quiche perfect for your next breakfast or brunch!

Many of the recipes coming up over the next few weeks have been born out of a need to use produce my husband picked up at the grocery store, never ate or used, and then needed to be salvaged before meeting its expiration date.

In this particular episode of items purchased but never used, Jason picked up a 5 lb bag of potatoes with the intention of making baked potatoes. A week later, not one baked potato and I could feel the potatoes getting ready to sprout. So instead of letting the potatoes go bad I figured I would make hash browns but… the lack of cheese grater sent me back to the drawing board.

Instead, I peeled and diced the potatoes to make home fries but quickly switched to a potato loaded quiche so we could have breakfast for the week. Got a few potatoes out of the way and prepped a pretty great breakfast, not too shabby.

HOW TO MAKE BACON AND POTATO QUICHE

INGREDIENTS

Pie Crust– Jazzed up with some oregano, this herby, flaky pastry holds in all the potato, bacon, eggy goodness.
Potatoes– Peeled, cubed, and ready for pan cooking.
Onion– Sliced and sautéed with the potatoes.
Bacon– Fry and chop into bite sized pieces. I recommend making the bacon first or even a day or so ahead of time.
Egg– The glue that holds all of the savory stuffings in this glorious quiche together.

STEPS TO MAKE THE QUICHE

MAKE THE PIE CRUST

In a large mixing bowl stir together 1 1/2 cup flour, 1/2 teaspoon salt, 1/2 teaspoon oregano. Cut 1/2 cup vegetable shortening into 1 inch cubes and add to the flour mixture. Using a pastry blender cut the shortening into the flour until roughly pea sized balls form in the flour.

Next, add 1 tablespoon ice water at a time turning the mixture with a rubber spatula. After 4 tablespoons of ice water have been added to the mixture knead the dough with your hands quickly to form a disk. Wrap with plastic wrap and refrigerate for at least 30 minutes.

MAKE THE FILLING

Fry the bacon according to your personal preference. I usually fry a whole batch of bacon at the beginning of the week and use the extra pieces for BLTs, breakfast tacos, or just a salty snack. Once cooked, chop 6 slices into 1/2 inch pieces and set aside.

To prepare the rest of the filling, wash, dry, and peel 1 large potato, roughly 1 pound. Chop the peeled potato into 1 inch cubes. Set aside until ready to fry.

Heat a large skillet over medium heat. Add 2 tablespoons olive oil, chopped potatoes, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon garlic powder. Stir to coat the potatoes with oil and seasoning. Cover with lid and cook for 10 minutes. Stir occasionally.

While the potatoes cook, trim the ends off the onion and peel the away the papery skin. Slice the onion and add to the skillet after the first 10 minutes. Stir and cook for an additional 8 minutes until onion is soft and onions are cooked. Remove from heat and allow to cool.

In a medium mixing bowl whisk together 6 eggs and 1/4 cup non-dairy milk. Set aside for assembly!

ASSEMBLE THE QUICHE

Preheat the oven to 425°F.

Remove the pie dough from the refrigerator and roll out into a 12 inch circle. I like to use this pastry mat to help visualize what a 12 inch circle looks like.

Transfer the rolled out dough to pie pan and trim the edges. Crimp the ends or just leave them as is. In the base of the pie pan add a layer of half the potato and onion mixture. Evenly spread out along the base. Next sprinkle half of the bacon bits, top with remaining potato and onion mixture and then sprinkle the remaining bacon on top.

Pour the whisked eggs evenly across the top of the potato, bacon, and onion. Bake in the preheated oven for 40-45 minutes until the center is set.

Remove from oven and allow 10 minutes to cool before slicing into the quiche and enjoying!

Did you make this delicious and filling Bacon and Potato Quiche? I’d love to hear how it went! Leave a comment below or snap and picture and share it with me on Instagram @mylifeafterdairy so I can share your life after dairy adventures!

OTHER DELICIOUS BREAKFAST RECIPES TO TRY

Breakfast Tacos– These breakfast tacos are a staple recipe in our home. They are quick to make, packed with flavor, and above all else, dairy free!
Slab Quiche-This slab quiche loaded with bacon, spinach, and eggs will make the perfect addition to your next breakfast or brunch.
Peanut Butter Oatmeal Bars– Soft and savory peanut butter oatmeal bars are the breakfast meal-prep recipe you need in your life! 

Print

Bacon and Potato Quiche

A flaky and herby pastry surrounds a filling bacon and potato quiche for the ultimate breakfast recipe!

Course Breakfast, Brunch

Cuisine American

Keyword Bacon, Egg, Pie, Potato, Quiche

Prep Time 45 minutes

Cook Time 45 minutes

Cooling Time 10 minutes

Servings 6 Slices

Ingredients

Quiche Crust

• 1½ c. Flour
• ½ tsp. Salt
• ½ tsp. Oregano
• ½ c. Vegetable Shortening
• 4 Tbsp. Ice Water

Quiche Filling

• 1 lb Potato
• 2 Tbsp. Olive Oil
• 1 tsp. Salt
• ¼ tsp. Pepper
• ½ tsp. Garlic Powder
• 1 Onion sliced
• 6 Bacon Slices chopped
• 6 Eggs
• ¼ c. Non-dairy milk

Instructions

Make the Quiche Crust

1. In a large mixing bowl stir together 1 1/2 cup flour, 1/2 teaspoon salt, 1/2 teaspoon oregano.

2. Cut 1/2 cup vegetable shortening into 1 inch cubes and add to the flour mixture. Using a pastry blender cut the shortening into the flour until roughly pea sized balls form in the flour.

3. Next, add 1 tablespoon ice water at a time turning the mixture with a rubber spatula. After 4 tablespoons of ice water have been added to the mixture knead the dough with your hands quickly to form a disk.

4. Wrap with plastic wrap and refrigerate for at least 30 minutes.

Make the Quiche Filling

1. Fry the bacon according to your personal preference. Once cooked, chop 6 slices into 1/2 inch pieces and set aside.

2. Wash, dry, and peel 1 large potato, roughly 1 pound. Chop the peeled potato into 1 inch cubes. Set aside until ready to fry.

3. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, chopped potatoes, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon garlic powder. Stir to coat the potatoes with oil and seasoning. Cover with lid and cook for 10 minutes. Stir occasionally.

4. Slice onion and add to skillet after 10 minutes. Stir and cook for an additional 8 minutes until onion is soft and onions are cooked. Remove from heat and allow to cool.

5. In a medium mixing bowl whisk together 6 eggs and 1/4 cup non-dairy milk. Set aside for assembly!

Assemble the Quiche

1. Preheat the oven to 425°F.

2. Remove the pie dough from the refrigerator and roll out into a 12 inch circle. Transfer the rolled out dough to pie pan and trim the edges.

3. In the base of the pie pan add a layer of half the potato and onion mixture. Evenly spread out along the base. Next sprinkle half of the bacon bits, top with remaining potato and onion mixture and then sprinkle the remaining bacon on top.

4. Pour the whisked eggs evenly across the top of the potato, bacon, and onion. Bake in the preheated oven for 40-45 minutes until the center is set.

5. Remove from oven and allow 10 minutes to cool before slicing into the quiche and enjoying!

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