So, we probably need to address my love for potatoes.
I’m kind of obsessed. Mashed Potatoes are probably my favorite food. A baked potato topped with cottage cheese and pepper is my favorite go-to lunch. I always have a ten pound bag of them in my pantry. When I’ve had a bad day, my husband will cheer me up with his amazing smashed, buttered potatoes. (Holy cow, delish.)
So, when I saw a mini baked potato quiche at my local grocery store deli, I knew, just KNEW, that I had to replicate it at home.
You. Guys. This is a winner.
This quiche is full of all of the awesome toppings you might put on your baked potato – bacon, cheese and scallions. I added some broccoli because I had it, and topped it with a dollop of sour cream, because it was just screaming for it.
The crust is made simple with a puff-pastry sheet, so don’t let that deter you. Grated potatoes, eggs, cream and your toppings get mixed together, and less than an hour later, you’ll have a quiche so delicious that you’ll wonder how you’ve survived without it this long.
And isn’t it pretty?
My friends at The United States Potato Board have a fun website full of recipes, nutrition information, history, storage information and even the best ways to cook potatoes. I am in love with the Potato Pizza recipe, and I’m planning to make this delicious-looking Totchos recipe this weekend ! There are a TON of recipes to browse through, so take a look – lots of great ideas.
The USPB represents more than 2,500 growers and handlers across the country and they’ve been around since 1971, so they definitely know their stuff. For instance, did you know that potatoes are a great source of potassium, vitamin C and fiber?
You can enjoy this warm or cold, or even at room temperature. I prefer mine warm, especially with the cool sour cream on top. Don’t like bacon? Just leave it out. You can be creative with your add-ins, because as long as you follow the basic egg/half and half/potato proportions, you can do whatever you like!
I hope you love this one. Be sure to check out the USPB and tell them I sent you! Enjoy!
- 1 puff pastry sheet for crust
- ½ cup crumbled cooked bacon (about 6 to 8 slices)
- 1 and ½ cups fresh broccoli florets, lightly steamed but still firm
- 10 ounces monterrey jack cheese, shredded
- 1 and ½ cups shredded 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 tsp ground black pepper
- Garnish with sour cream
- Preheat oven to 350 degrees (F).
- Peel potatos and shred, using a hand grater or a food processor. (Will need 1-2 potatoes, depending on size.
- Spray a 9-inch pie plate with cooking spray or rub with butter.
- Roll puff pastry sheet so it is slightly bigger than your pie plate. Press into plate and crimp edges, and set aside.
- 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.
- Add half and half, salt and pepper. Whisk to combine.
- To the egg mixture, add grated potatoes, bacon, green onions, broccoli and cheese. Stir to combine.
- Pour mixture into pie crust, and smooth into an even layer.
- Place into oven, and lay a sheet of aluminum foil lightly over the quiche to prevent over browning.
- Bake for 1 hour or until the middle is just set.
- Let cool slightly, and garnish with sour cream and green onion, if desired.
- Store in the refrigerator for 3-4 days. May be served warm or cold, depending on preference.