Loaded Baked Potato Quiche

Loaded Baked Potato Quiche

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This recipe is a fun take on loaded potato skins. Feel free to add any of your favorite baked potato toppings.


serves 4-6


1 (12 oz) ball of your favorite pie dough for an 8-9 inch pie plate

8 ounces white cheddar cheese

6 eggs

15 ounces (approximately 2 cups) half & half

2 yellow potatoes (about 2 cups), cubed

1 tablespoon olive oil

1 bunch green onions, chopped (save some for garnish)

1 clove garlic, minced

1 1/2 teaspoons sea salt

1/8 teaspoon cracked black pepper

1/2 cup sour cream

1/2 cup bacon, chopped (optional)



Preheat the oven to 375 degrees F.

Spray an 8-9 inch pie plate with nonstick spray or coat with butter.

Roll out the pie dough into a 12-inch diameter circle, approximately 1/8-inch thick. Place the dough into your 8 - 9 inch pie plate, making sure to press the dough into the corners and bottom of the pie plate. Fold the excess dough over the top edge, and using your forefinger and thumb, flute the edges. Chill the dough while you prepare the other ingredients.

Grate the cheese, setting aside 1/2 cup to use later.

Cut the potatoes into small cubes. Toss with olive oil, then bake in the oven for 15 to 20 minutes, until tender. Let cool.

In a medium bowl, beat the eggs slightly, whisk in half & half, cheese (except the ½ cup), some of the green onions, cooled potatoes, garlic, salt and pepper.

Pour the mixture into the pie shell.

Bake the quiche for 40 minutes, sprinkle with the remaining cheese and bake 5 to 10 more minutes, until a knife inserted into the center comes out clean.

Serve warm with a dollop of sour cream. Sprinkle with more green onions and bacon if desired.


vegetable plate

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