Potato & Bacon Quiche - Kraft Recipes Top
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Potato & Bacon Quiche

Prep Time
20
min.
Total Time
50
min.
Servings

8 servings

Make this Potato & Bacon Quiche with sliced new potatoes, crumbled bacon and more. This potato-bacon quiche is a hearty dish for the brunch crowd.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.
  • Layer potatoes, bacon and cheese in crust.
  • Whisk remaining ingredients until blended; pour over ingredients in crust.
  • Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

Special Equipment Needed

Mushroom & Ham Quiche

Omit potatoes and bacon. Prepare crust as directed. Heat 1 tsp. oil in large skillet on medium-high heat. Add 1/2 lb. sliced fresh mushrooms; cook 5 to 7 min. or until mushrooms are tender and liquid is cooked off, stirring occasionally. Remove from heat; stir in 1 cup chopped OSCAR MAYER CARVING BOARD Slow Baked Ham. Spoon into crust. Continue as directed, substituting KRAFT Shredded Mozzarella Cheese for the Swiss cheese, and fresh thyme for the rosemary.

Vegetarian Quiche

Omit potatoes and bacon. Prepare crust as directed. Heat 1 tsp. oil in large skillet on medium-high heat. Add 1 chopped yellow pepper; cook and stir 5 min. or until crisp-tender. Add 1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained, and 2 Tbsp. finely chopped sun-dried tomatoes; cook 1 min. Spoon into crust. Continue as directed, substituting KRAFT Shredded Cheddar & Monterey Jack Cheeses for the Swiss cheese, and fresh basil for the rosemary.

Serving Suggestion

Serve this quiche with fresh fruit to balance out the meal.

Substitute

Substitute a 9-inch square baking dish for the pie plate. To serve, cut quiche diagonally in half twice, then cut each triangle in half.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 310
Total fat 21g
Saturated fat 7g
Cholesterol 140mg
Sodium 380mg
Carbohydrate 18g
Dietary fiber 2g
Sugars 2g
Protein 12g
% Daily Value
Vitamin A 6 %DV
Vitamin C 8 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this quiche and it was very tasty. I made this quiche and it was very tasty. I did use a regular frozen pie crust but it was fine. I don't care for Swiss cheese, so I used Colby and Monterray Jack cheese and it was very good. I loved the bacon and potato filling. I needed to cut the potatoes a little thinner, but I will know next time. I will definately be making again, maybe tomorrow morning.
Date published: 2014-04-09
Rated 5 out of 5 by from I made this but I made my own crust which I put crushed rosemary in the crust mixture and in the... I made this but I made my own crust which I put crushed rosemary in the crust mixture and in the filling which made it taste really good. I'm defiantly going to make this again. I cut the potatoes about an 1/8 in. thick which worked out really well.
Date published: 2015-03-30
Rated 3 out of 5 by from This recipe is good, but I found that it needs additional salt. This recipe is good, but I found that it needs additional salt. It was a little bland. Also, I used diced hashbrowns in place of the potatoes. It saved me some time.
Date published: 2015-04-01
Rated 4 out of 5 by from Very yummy and pretty easy to make. Very yummy and pretty easy to make. I used approximately two potatoes which I peeled and sliced, and then boiled till firm/tender. Drained them well before placing them in bottom of quiche. One recommendation, I would roll the puff pastry out since it is square and you need to place it in a round dish. Loved it!
Date published: 2015-04-14
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