Ranch Bacon Potato Quiche Recipes

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LOADED BACON & POTATO QUICHE



Loaded Bacon & Potato Quiche image

Filled with eggs, cheese, bacon, and diced potatoes, this Breakfast Quiche is hearty and filling. It's the perfect breakfast, brunch, lunch or dinner.

Provided by Ronda Eagle | Kitchen Dreaming

Categories     Breakfast     brunch     lunch

Time 45m

Number Of Ingredients 12

1 ready-made deep pie crust or homemade pie crust
6 large eggs
1 cup milk or half-n-half
1 large russet potato (, diced small and parboiled or 1 (15-ounce) can diced potatoes, drained)
1/2 pound bacon (, cut into pieces)
2 green onions (, sliced)
1/8 cup onion (, diced)
2 tablespoons fresh parsley (, minced)
1/2 teaspoon ground cayenne pepper [See Note 1]
1/4 teaspoon smoked paprika [See Note 2]
1/2 cup shredded cheddar cheese
Kosher salt/pepper

Steps:

  • Preheat oven to 350 degrees F
  • In a deep pie pan, roll out pie crust to cover pan with 1/4 inch excess, rolled down to form an edge.
  • In a skillet brown bacon to desired doneness, drain on paper towels reserving 1-2 tablespoons grease.
  • Add potatoes to bacon grease, brown on all sides add onions, salt & pepper to taste and cayenne pepper (optional).
  • Layer potato/onion mixture then meat, parsley, cheese into pie plate, spread evenly to make sure all surface is even.
  • Whisk eggs with milk or half-n-half, pour over mixture, tilting pan, if necessary, to fill all space.
  • Place pie in preheated oven, bake for 30 to 45 minutes or until eggs are set and cheese is golden brown.

Nutrition Facts : ServingSize 1 1/8 recipe, Calories 354 kcal, Sugar 2 g, Sodium 382 mg, Fat 23 g, SaturatedFat 9 g, Carbohydrate 23 g, Fiber 1 g, Protein 13 g, Cholesterol 152 mg

CHEESY BACON RANCH POTATOES



Cheesy Bacon Ranch Potatoes image

Make an ordinary dish extraordinary! Simply add ranch salad dressing & seasoning mix and bacon to make this family-pleasing side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 4

Number Of Ingredients 9

1 box (4.6 oz) Betty Crocker™ white Cheddar potatoes
1 tablespoon ranch salad dressing & seasoning mix (from 1-oz package)
2/3 cup boiling water
2 tablespoons butter
1 cup milk
3/4 cup half-and-half
1/4 cup sour cream
4 slices bacon, crisply cooked, crumbled
2 green onions, sliced

Steps:

  • Heat oven to 425°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In baking dish, stir sauce mix (from potato mix box), ranch dressing mix, boiling water and butter with whisk just until butter melts. Stir in milk, half-and-half and potatoes (from potato mix box).
  • Bake 15 minutes; stir. Bake 15 to 20 minutes longer or until top is golden brown and potatoes are tender. Stir in sour cream; top with bacon and green onions.

Nutrition Facts : Calories 340, Carbohydrate 35 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 7 g, TransFat 1/2 g

POTATO AND BACON CRUSTLESS QUICHE



Potato and Bacon Crustless Quiche image

This is a wonderfully flavorful, light, and creamy quiche which is very hearty and stick-to-your-ribs thanks to the addition of the diced potato! I like to bake up a couple extra potatoes any time I'm baking some and keep them in the refrigerator, for recipes just like this one! You can change up the cheese to any flavor you'd prefer.

Provided by Rebekah Rose Hills

Categories     Crustless Quiche

Time 1h30m

Yield 8

Number Of Ingredients 10

nonstick cooking spray
8 large eggs
1 ¼ cups heavy cream
1 cup milk
1 teaspoon garlic powder
1 teaspoon ground black pepper
¾ teaspoon salt
2 medium cold baked potatoes
1 cup shredded Cheddar cheese
5 slices bacon, cooked crisp and chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a deep dish pie pan with nonstick cooking spray and set aside.
  • Combine eggs, cream, milk, garlic powder, pepper, and salt in a large bowl. Whisk together until well blended. Dice baked potatoes. Stir potatoes and Cheddar cheese into egg mixture. Pour the mixture into the prepared pie pan.
  • Bake in the preheated oven for 45 minutes. Remove and sprinkled the cooked, chopped bacon over the top. Return to the oven to continue to bake until the middle is cooked through and no longer very jiggly (a little bit of wiggle is ok - but eggs should be cooked through), 15 to 30 minutes. Allow to cool and set for at least 15 minutes before slicing and serving.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 12.7 g, Cholesterol 262.5 mg, Fat 27.2 g, Fiber 1.1 g, Protein 15.5 g, SaturatedFat 14.5 g, Sodium 580.1 mg, Sugar 2.5 g

POTATO & BACON QUICHE



Potato & Bacon Quiche image

Make this Potato & Bacon Quiche with sliced new potatoes, crumbled bacon and more. This potato-bacon quiche is a hearty dish for the brunch crowd.

Provided by My Food and Family

Categories     Cheese

Time 50m

Yield 8 servings

Number Of Ingredients 8

1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1/2 lb. new potatoes, cooked, sliced
4 slices OSCAR MAYER Bacon, cooked, crumbled
1 cup KRAFT Shredded Swiss Cheese
5 eggs
1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/3 cup milk
1 Tbsp. finely chopped fresh rosemary

Steps:

  • Heat oven to 400ºF.
  • Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.
  • Layer potatoes, bacon and cheese in crust.
  • Whisk remaining ingredients until blended; pour over ingredients in crust.
  • Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 140 mg, Sodium 380 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 2 g, Protein 12 g

POTATO-CRUSTED QUICHE WITH SMOKED CHEDDAR AND CANADIAN BACON



Potato-Crusted Quiche with Smoked Cheddar and Canadian Bacon image

Provided by Karen Stocker

Categories     Egg     Potato     Brunch     Bake     Lunch     Cheddar     Ham     Winter     Bon Appétit     Maryland     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 11

Nonstick vegetable oil spray
1 1/4 pounds russet potatoes, peeled, sliced into 1/4-inch rounds
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1/2 teaspoon dried thyme
1 cup diced Canadian bacon
8 large eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces smoked cheddar cheese, grated (about 1 cup packed)

Steps:

  • Preheat oven to 350°F. Spray 10-inch glass pie dish with vegetable oil spray. Steam potato rounds until just tender, about 6 minutes. Transfer to rack and cool. Line prepared pie dish with enough potato rounds to cover, overlapping slightly (reserve any remaining potatoes for another use).
  • Heat olive oil in heavy large saucepan over medium-high heat. Add onion, red bell pepper and thyme and sauté 5 minutes. Add Canadian bacon; sauté until heated through, about 1 minute. Spoon bacon mixture over potatoes in pie dish.
  • Whisk eggs, salt and pepper in large bowl to blend. Mix in cheese. Pour egg mixture over bacon mixture in dish. Bake quiche until set in center, about 35 minutes. Cool 20 minutes. Cut into wedges. Serve warm or at room temperature.

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