This Loaded Baked Potato Quiche is easy and full of flavor! It’s the perfect easy quiche recipe for the holidays or a weeknight dinner!
I don’t know about you, but breakfast recipes often show up here more often at lunch or supper than at breakfast!
The easy quiche recipe is just as good for dinner as it is a weekend brunch! It’s packed with protein and a refrigerated pie crust makes it super easy, although you can go ahead and prep your own pastry if you prefer.
MY LATEST VIDEOSWith early school mornings and just general busyness (as much as I hate the idea, with 3 young kids, it just happens), big breakfasts don’t happen a lot around here.
But the holidays — Christmas, Thanksgiving, Easter — are the perfect time to bust out all those brunch recipes you’ve been waiting to try because for once, the focus is on spending more time with family, sharing the dinner (and breakfast and lunch) table, and slowing down a little.
If you don’t have frozen hashbrowns:
You can easily make your own to throw in!
Simply cut potatoes (peeled or with peel on) into 1/4″-1/2″ cubes, and place on a rimmed baking sheet lined with parchment paper.
Drizzle with canola (or another) oil, and sprinkle with a bit of seasoning salt. Toss to coat.
Then bake at 400 degrees F, stirring once or twice, until they are cooked through and browned. Let cool to room temperature before adding to the quiche.
Variations on this easy quiche recipe:
- You can make this easy quiche recipe gluten-free by skipping the crust or making your own gluten-free pastry crust.
- You can make this Loaded Baked Potato Quiche dairy free by skipping the refrigerated pie crust and making your own dairy-free pie crust (using shortening, coconut oil or vegan margarine), and substituting dairy-free milk.
How to freeze this Loaded Baked Potato Quiche:
This easy quiche recipe is perfect for making ahead and refrigerating or freezing!
As a rule, pastry and eggs freeze and reheat perfectly, so quiche also makes an excellent freezer meal.
Simply prepare and bake the quiche, then cool to room temperature. Cover in plastic wrap and foil (to ensure it doesn’t become freezer burnt), then freeze.
To reheat, uncover and bake in a 350 degree oven for 25-35 minutes, or until heated through.
You can also bake and refrigerate, then reheat in a 350 degree oven for 10-15 minutes, until heated through.
More quiche recipes:
Easy Loaded Baked Potato Quiche
This Loaded Baked Potato Quiche is easy and full of flavor! It’s the perfect easy quiche recipe for the holidays or a weeknight dinner!
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 326kcal
Ingredients
- 1 refrigerated pie crust
- 1 1/2 cups chopped cooked ham
- 1 1/2 cups frozen diced hash brown potatoes thawed (*see post above for making own hashbrowns)
- 1 1/2 cups shredded Cheddar cheese
- 3 green onions sliced (about 3 tbsp)
- 5 eggs
- 3/4 cup milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 slices bacon crisply cooked, crumbled
- Sour cream if desired
- Additional sliced green onions if desired
Instructions
Heat oven to 350 degrees F.
Press pie crust into a 9″ pie plate and crimp the edges if desired.
Sprinkle ham, hashbrowns, cheese, and green onions in the crust. In a medium bowl, whisk eggs, milk, salt, and pepper until combined. Pour over the ingredients in the crust.
Bake for roughly 1 hour and 5 minutes until a knife inserted in the center comes out clean. Let rest 10-15 minutes before serving with bacon, sour cream and additional onions and cheese if desired.
Video
Notes
See post above for more recipe notes
Nutrition (this is an estimate)
Nutrition Facts
Easy Loaded Baked Potato Quiche
Amount Per Serving
Calories 326
Calories from Fat 180
% Daily Value*
Total Fat 20g
31%
Saturated Fat 8g
40%
Cholesterol 143mg
48%
Sodium 755mg
31%
Potassium 250mg
7%
Total Carbohydrates 19g
6%
Dietary Fiber 1g
4%
Sugars 1g
Protein 16g
32%
Vitamin A
8.9%
Vitamin C
4.9%
Calcium
20.5%
Iron
10%
* Percent Daily Values are based on a 2000 calorie diet.
*This post, recipe and images have been updated from its original post date in March 2015
