There’s nothing quite like the combination of savory bacon, tender potatoes, and rich, creamy custard all baked into a flaky pie crust. This potato and bacon quiche is the ultimate comfort food—perfect for breakfast, brunch, or even dinner. It’s a versatile dish that’s as satisfying as it is simple to prepare.

In this post, we’ll guide you through an easy-to-follow recipe for a potato and bacon quiche that’s loaded with flavor and sure to be a family favorite. Whether you’re entertaining guests or looking for a delicious meal to make ahead, this quiche has you covered.

Why You’ll Love This Recipe

1. Flavorful and Filling: The savory mix of crispy bacon, tender potatoes, and creamy egg custard creates an irresistible balance of flavors.
2. Versatile: This dish works beautifully for any meal of the day and can be customized with your favorite ingredients.
3. Make-Ahead Friendly: Quiches can be prepared in advance, making your mornings or entertaining a breeze.
4. Crowd-Pleaser: A hit with both kids and adults, this quiche is perfect for potlucks, holidays, or casual get-togethers.

Ingredients

For the Crust (if making from scratch):

• All-purpose flour: 1 1/4 cups
• Unsalted butter: 1/2 cup, chilled and cubed
• Salt: 1/2 teaspoon
• Cold water: 3-4 tablespoons

Or use a store-bought 9-inch pie crust for convenience.

For the Filling:

• Bacon: 6 slices, cooked until crisp and crumbled
• Potatoes: 2 medium-sized Yukon Gold or red potatoes, thinly sliced
• Eggs: 4 large
• Heavy cream: 1 cup
• Whole milk: 1/2 cup
• Cheddar cheese: 1 cup, shredded (Gruyère or Swiss also work well)
• Salt: 1/2 teaspoon
• Black pepper: 1/4 teaspoon
• Green onions: 2, finely chopped (optional, for garnish)

Step-by-Step Instructions

Step 1: Prepare the Crust

If making the crust from scratch:

1. In a mixing bowl, combine flour and salt. Add cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
3. Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Press it into the pan, trim any excess dough, and crimp the edges. Chill the crust while preparing the filling.

For a store-bought crust: Simply fit the crust into a 9-inch pie pan, trim the edges if necessary, and keep it chilled until ready to use.

Step 2: Cook the Bacon and Potatoes

1. In a skillet, cook the bacon until crispy. Remove and drain on a paper towel-lined plate, then crumble into bite-sized pieces.
2. Using the rendered bacon fat, sauté the potato slices over medium heat until just tender, about 5-7 minutes. Season lightly with salt and pepper. Remove from the skillet and set aside.

Step 3: Make the Custard Mixture

In a large mixing bowl, whisk together the eggs, heavy cream, and milk. Stir in the shredded cheese, salt, and black pepper.

Step 4: Assemble the Quiche

1. Preheat your oven to 375°F (190°C).
2. Arrange the cooked potatoes and crumbled bacon evenly over the bottom of the pie crust.
3. Pour the custard mixture over the filling, ensuring it spreads evenly. For extra flavor, sprinkle green onions on top.

Step 5: Bake the Quiche

1. Place the quiche on the middle rack of the oven and bake for 35-40 minutes, or until the custard is set and the top is golden brown.
2. Let the quiche cool for at least 10 minutes before slicing and serving. Garnish with additional green onions if desired.

Tips for Success

• Par-Bake the Crust: To prevent a soggy bottom, blind bake the crust for 10 minutes before adding the filling.
• Thinly Slice the Potatoes: Even slices ensure the potatoes cook evenly and don’t overpower the quiche.
• Experiment with Cheeses: Swap out cheddar for Gruyère, Swiss, or even a smoky Gouda to give the quiche a unique twist.
• Make It Vegetarian: Skip the bacon and add sautéed mushrooms, spinach, or roasted red peppers for a veggie-friendly version.

Storage and Reheating

• Refrigerator: Store leftover quiche in an airtight container for up to 4 days. Reheat individual slices in the microwave or oven.
• Freezer: Wrap the quiche (whole or sliced) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

Pair this hearty quiche with:

• A simple green salad with a light vinaigrette
• Fresh fruit for a refreshing contrast
• A warm bowl of soup for a comforting meal

Why This Potato and Bacon Quiche is a Must-Try

There’s so much to love about this recipe. It’s easy to prepare, adaptable to your preferences, and perfect for any occasion. Whether you’re serving it at a brunch gathering or enjoying it as a quick weekday dinner, this quiche is sure to impress.

So, grab your pie pan and let’s get baking! Don’t forget to share your quiche creations in the comments below. We’d love to hear how you made this recipe your own!