This rich, savory quiche combines tender potato slices, crispy bacon, Swiss cheese and green onion in a flaky, buttery crust — a perfect dish for breakfast, brunch, lunch or dinner.
This recipe was first published on June 10, 2019.
Think of this as a cross between a savory pie and scalloped potatoes: thin potato slices layered with bacon and cheese set in a creamy egg custard. The crust bakes up super flaky and buttery, making every bite comforting and satisfying.
If you love quiche, this potato, bacon and green onion version is especially hearty and filling. It works beautifully for a weekend brunch, a quick dinner, or packed into a lunchbox. A single generous slice is substantial and flavorful.
To ensure the potatoes cook through, briefly parboil the thin slices for about five minutes in salted water. That small step eliminates the risk of undercooked centers after baking and seasons the potatoes so they’re not bland.
I prefer an extra-eggy custard for a richer texture. While many recipes use roughly two eggs per cup of liquid, adding an extra egg gives this quiche a firmer, silkier set that I enjoy. Use good-quality eggs and a flavorful Swiss cheese for the best results.
As the quiche bakes, keep an eye on the crust edges. If they begin to brown too quickly, cover just the rim with foil to prevent over-browning. You can let it bake uncovered for the first 15–20 minutes and then shield the edges if needed.
More Breakfast Recipes To Love
- Great Grandma’s Cinnamon Apple Dutch Baby (German Pancake) – a baked pancake that uses extra eggs for a puffed, tender texture
- Fluffy Buttermilk Waffles – light, crisp waffles that pair perfectly with syrup or fruit
- Fluffy Buttermilk Pancakes – classic pancakes with a tender crumb
- Perfect Soft and Tender English Scones – an easy scone recipe that yields soft results
- Blueberry Dutch Baby Pancake – a fruity twist on the dutch baby for lovers of blueberries
- The Best Lemon Curd Recipe – bright, tangy curd for muffins and scones
- Coffee Cake Bars With Streusel Topping – all the flavor of coffee cake with less effort
- Blueberry Crumb Muffins – delicious muffins that pair well with a smear of cream cheese
Potato, Bacon and Green Onion Quiche
1 quiche
30 minutes
35 minutes
2 hours
3 hours 5 minutes
A hearty quiche made with sliced potatoes, crispy bacon and green onion in a flaky, buttery crust.
Ingredients
- 1 ½ lbs russet potatoes, peeled and sliced thinly
- 5 eggs
- ½ cup half and half
- ½ cup heavy cream
- 5 oz Swiss cheese, shredded
- 6 slices bacon, cooked and chopped
- 2 green onions, chopped
- ½ tsp salt
- ¼ tsp pepper
- ⅛ tsp ground nutmeg
- 1 tbsp reserved liquid from the wet ingredients (for brushing crust)
Crust
- 1 ½ cups all-purpose flour
- 1 stick (8 tbsp) cold butter, cubed
- ½ tsp salt
- ½ tsp baking powder
- ½ cup ice cold water
Instructions
- Make the crust: cut the cold butter into the flour, salt and baking powder with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add the ice cold water and mix just until the dough comes together. Form into a disc, wrap and chill in the refrigerator for about 2 hours.
- Preheat the oven to 375°F (190°C).
- Roll the chilled dough to fit a pie plate. Press it into the plate and prick the bottom and sides with a fork.
- Par-bake the crust for 10 minutes, then remove from the oven.
- While the crust bakes, boil the thin potato slices in salted water for about 5 minutes, then drain and set aside.
- In a bowl, whisk together the eggs, half and half, heavy cream, shredded Swiss cheese, chopped green onion, cooked bacon, salt, pepper and nutmeg.
- Stir the parboiled potato slices into the egg mixture so they are evenly coated.
- Pour the filling into the par-baked crust, reserving about 1 tablespoon of the liquid to brush the crust edge for a golden finish.
- Bake the quiche for 30–40 minutes, until the custard is set and the top is lightly golden. If the crust edges brown too quickly, cover them with foil after 15–20 minutes of baking.
- Remove the quiche from the oven and let it rest until slightly cooled before slicing and serving.
Nutrition Information:
Yield: 12 servings
Serving Size: 1 slice
Amount Per Serving:
Calories: 364
Total Fat: 24g
Saturated Fat: 14g
Trans Fat: 1g
Unsaturated Fat: 8g
Cholesterol: 141mg
Sodium: 445mg
Carbohydrates: 26g
Fiber: 2g
Sugar: 2g
Protein: 12g
Nutrition figures are estimates from online calculators and should be used as a guideline.
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