× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Loaded Potato Quiche

Share this

Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: Baked




Serves 10


  • 1 puff pastry sheet for crust
  • ½ cups crumbled cooked bacon (about 6 to 8 slices)
  • 1½ cups fresh broccoli florets, lightly steamed but still firm
  • 10 ounces Monterrey jack cheese, shredded
  • 1½ cups shredded russet potatoes, freshly shredded in food processor
  • 3 green onions, chopped, plus more for garnish if you like
  • 5 large eggs
  • 1 cup half and half
  • 1 teaspoon ground black pepper
  • Garnish with sour cream


  1. Preheat oven to 350°F.
  2. Peel potatoes and shred, using a hand grater or a food processor. (Will need 1-2 potatoes, depending on size.
  3. Spray a 9-inch pie plate with cooking spray or rub with butter.
  4. Roll puff pastry sheet so it is slightly bigger than your pie plate. Press into plate and crimp edges, and set aside.
  5. In a large bowl, beat eggs lightly. Dip a pastry brush into the beaten eggs, and brush the crust of the puff pastry with the egg.
  6. Add half and half, salt and pepper. Whisk to combine.
  7. To the egg mixture, add bacon, green onions, broccoli and cheese. Stir to combine.
  8. Pour mixture into pie crust, and smooth into an even layer.
  9. Place into oven, and lay a sheet of aluminum foil lightly over the quiche to prevent over browning.
  10. Bake for 1 hour or until the middle is just set.
  11. Let cool slightly, and garnish with sour cream and green onion, if desired.
  12. Store in the refrigerator for 3-4 days. May be served warm or cold, depending on preference.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving















Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up