Potatoes, bacon, cheese … need I say more?
No matter which shape you make a quiche, you cannot go wrong. Use a pie dish, create mini versions in a muffin tin, or use twice the crust and make it in a baking dish. I don’t care, and neither should you! The fact is, using store-bought pie dough and a dozen eggs and some milk you can create a delicious quiche at home. Now, if you are feeling yourself you can take it over the edge and add whatever mix-in’s that tickle your fancy.
Basic Quiche Ingredients: For ONE circular pie, you’ll need ONE refrigerated pie dough, thawed. Roll it out a bit, and place it into the pie pan. Press the dough into the dish to give it some grounding. Bake at 400* for 12 minutes. In a bowl, whisk together 12 eggs and 3 cups milk, with salt, pepper and garlic powder. Take pie out of the oven, and pour in the egg mixture (top with some shredded cheese if you’d like!) BAKE again for 45-60 minutes, until the egg is cooked all the way through.
If you want to use up both of the refrigerated pie dough crusts in the package, let’s do it. just press them into a 9×13 baking dish. Follow along with the same directions, only this will have to cook for 30-45 minutes. It will make delicious petite squares of quiche!
NOW – if you want to make a quiche for a special occasion, my Loaded Baked potato Quiche is the perfect dish for Easter or brunch.
Loaded Baked Potato Quiche
1 Refrigerated pie crust, thawed
1 1/2 cup thinly sliced ruby and gold potatoes
1/3 cup cooked crumbled bacon
1/4 cup shredded cheddar cheese
3 Tbsp green onion, chopped
12 eggs
3 cup whole milk
1/2 tsp kosher salt
1/4 tsp pepper
1 tsp garlic powder
1 Tbsp extra virgin olive oil
Let’s whip it up!
Pre heat the oven to 400* Place pie pan of choice on top of a baking sheet, it will make for easier handling when removing in and out of the oven.
1. On a well floured surface, roll out the pie crust dough until it is 1-2 inches larger in diameter to your pie dish you are baking in.
2. Place pie crust into dish, press firmly along the bottom and sides to adhere to pan, crimp edges if you wish.
3. Layer the sliced potatoes onto the bottom the pie crust.
4. Brush with olive oil, and sprinkle a pinch of kosher salt and pepper on top
5. BAKE for 12 minutes
In the mean time, prepare the filling:
Whisk together 12 eggs, milk, salt, pepper and garlic powder
6. REMOVE quiche from oven
7. Layer bacon, cheese and green onion on top of the potatoes
8. POUR egg mixture over the top
9. BAKE for 50-70 minutes until the quiche is cooked through completely, (no wet giggly middle). If you notice your crust getting “too brown”, take the quiche out and simple cover the edges gently with foil for the remainder of baking time.
Let cool for 45 minutes before slicing
