Chow Town

Quick quiche recipe makes breakfast for dinner easy

Baked Potato Quiche
Baked Potato Quiche Special to The Star

Breakfast for dinner gets dressed up with this easy quiche recipe.

Purchase ready-to-use pie dough to save time and have dinner on the table in less than an hour. Serve with a green salad or soup.

Baked Potato Quiche

Makes 4 servings

1 single crust pie dough (store-bought or homemade)

2 strips of bacon, chopped

4 Yukon gold potatoes, washed, unpeeled and cut into 1/2-inch dice

Salt and pepper to taste

1 cup sharp cheddar cheese, grated

1 1/2 cups heavy cream

3 eggs

Heat oven to 375 degrees. Line a 10-inch pie plate or fluted tart pan with dough. Crimp the edges to form the crust. Refrigerate the raw crust while you prepare the filling.

In a large skillet, cook chopped bacon over medium heat until crisp. Once crisp do not drain off the bacon grease. Add the potatoes to the bacon and cook an additional 5 to 7 minutes or until the potatoes begin to brown. Season with salt and pepper.

Transfer the bacon and potato mixture to the prepared crust, taking care to spread the filling out evenly. Top with the shredded sharp cheddar.

Whisk together the cream and eggs. Pour it over the filling. Bake the quiche for about 30 minutes or until the center is set.

Allow the quiche to cool for about 10 minutes before digging in.

Jessica James is a millennial mom and professional chef whose passion is inspiring families to cook and spend quality time together in the kitchen.