If you love quiche, you will love this easy, holiday-worthy, prep-the-night-before Potato Quiche. Filled with peppers, scallions, bacon or ham, with a shredded potato crust. It is sure to be a family holiday breakfast tradition for years to come.
A Hidden Gem of a Recipe in a Grocery Store Magazine
My mother occasionally sends me grocery store newsletters or magazines from some of my favorite healthy grocery stores back home in California. I love to read about the community vibe and the pride of my Sonoma County roots. Without a doubt, I grew up amongst the most wonderful food available in Northern California, so I still enjoy reading about the featured wineries, dairies, bakeries, or local farms I used to frequent.
Surprisingly, I found this recipe for potato quiche almost ten years ago in a Raley’s Supermarket circular. I believe they called it potato casserole, but I just like the word quiche so much better. The word casserole drudges up traumatic memories of church potlucks and jello molds with cottage cheese. Sorry grandma, I could never understand your food tastes. A shiver literally just ran through my body. I think I need deliverance. Unfortunately, I am not a potluck fan unless I am with my foodie friends. Words like buffet, all-you-can-eat, casserole, covered dish, cafeteria, or smorgasbord all give me the heebie jeebies. Yes, I realize I was a pastor’s wife for over 20 years. There are ways to avoid the dreaded potluck: eat only food from people you know, or spend time socializing. Lucky for me, I enjoy socializing. Just being real.
Potato Quiche, Prepared at Every Holiday Breakfast
I think there would literally be World War III if I ever removed Potato Quiche from the holiday breakfast menu. After all, it is perfect with its green and red bits of veggies peeking through. It can easily be prepared the night before and tossed in the oven in the morning for an easy, but celebrative breakfast. We serve it alongside homemade cinnamon rolls and fresh squeezed orange juice on Thanksgiving, and coffee cake, fresh fruit, and Kielbasa sausage on Christmas Day.
I accidentally made it the other day for no particular reason. Maybe I just needed a little holiday comfort. Or maybe, It is just a really great breakfast dish and I have robbed myself of an easy and healthy breakfast alternative by reserving it only for the holidays.
Easy To Throw Together
There are only two components to this recipe: the crust and the filling. What I love about potato quiche is that I don’t have to roll out any dough. It is no secret with my family or friends that I just haven’t mastered the art of the pie crust. It is an art you know. Mine usually comes out looking like a patchwork quilt. Anyway, I am digressing. Potato quiche is so easy to throw together because you literally empty out the contents of a 16 oz bag of Alexia Organic Seasoned Hash Brown Potatoes, add cheese, flour and egg and press to the bottom of a 9X13 (do I have to say it?) casserole dish.
In a separate bowl, you add your chopped and sliced veggies, some diced leftover ham or bacon bits, eggs, half & half and a little salt and pepper and voila! Into the oven or refrigerator for later it goes.
Baking the Potato Quiche
Preheat the oven to 400° and bake for 45 minutes until a knife inserted into the middle of the quiche comes out clean. Our family loves this served with Huy Fong Foods Chili Garlic Sauce or homemade chili oil. EnJOY!
- For the Crust:
- 1 16 oz package of Alexia Organic Seasoned Hash Brown Potatoes
- 1 cup shredded cheddar cheese
- 1 T all-purpose flour
- 1 egg
- For the Filling:
- 6 large eggs
- 2 cups organic half and half or 1 cup organic cream and 1 cup whole organic milk
- 1 package bacon chopped and sautéed until crispy or 1 cup diced ham
- 1/2 cup diced bell peppers (red, orange, or yellow)
- 1/2 cup sliced scallions
- 1 cup shredded cheddar cheese (reserve 1/4 cup to sprinkle on top)
- season lightly with sea salt and fresh ground pepper
- Prepare a 9X13 casserole dish and preheat the oven to 400°
- Saute 1 package chopped bacon (set aside and let cool)
- Empty hash brown potatoes into casserole dish along with 1 cup cheddar cheese, 1 T flour, and 1 egg. Mix together and press down to form a crust. Seasoned potatoes already have enough flavor so I do not add any salt and pepper. If I were not using seasoned potatoes I would add salt and pepper to taste.
- Dice and slice your veggies and add to a medium sized bowl
- Add to the bowl the eggs, half-and-half, 3/4 cup cheddar cheese, cooled bacon or diced ham and season lightly with sea salt and fresh ground pepper.
- Pour over the prepared crust and sprinkle with the remaining 1/4 cup cheddar cheese.
- Bake in the oven for 45 minutes or until a knife comes out clean.
- Serve with *chili garlic sauce or *chili oil.