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Loaded Baked Potato Quiche

Loaded Baked Potato Quiche
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The following recipe and photography for this post were provided by local blogger Abby Thome of The Thome Home.

Spring is in the air and the sun is shining and staying out a bit longer, so logically we’re craving a spring-inspired recipe. This loaded baked potato quiche screams comfort in a time when we all need it most. This recipe can easily be doubled so you can make one quiche and freeze the other, or gift one to friends and family.

Loaded Baked Potato Quiche_Potatoes and Crust

Layers of thinly-sliced ruby and gold potatoes, crumbled bacon, shredded cheddar cheese and green onion top a pie crust, covered in a rich egg and milk mixture. Bake this quiche for an Easter Brunch;  it pairs perfectly with fruit salad and a mimosa!

Loaded Baked Potato Quiche Uncooked

Loaded Baked Potato Quiche

Click Here to Print the Recipe for Loaded Baked Potato Quiche.

Loaded Baked Potato Quiche

Loaded Baked Potato Quiche


  • 1 refrigerated pie crust, thawed
  • 1 1/2 cup thinly-sliced ruby and gold potatoes
  • 1/3 cup cooked, crumbled bacon
  • 1/4 cup shredded cheddar cheese
  • 3 Tbsp. green onion, chopped
  • 12 eggs
  • 3 cups whole milk
  • 1/2 tsp. kosher salt
  • 1/4 tsp. pepper
  • 1 tsp. garlic powder
  • 1 Tbsp. extra virgin olive oil


  1. Preheat the oven to 400°F. Place your pie pan of choice on top of a baking sheet. This will make for easier handling when moving it in and out of the oven.
  2. On a well-floured surface, roll out the pie dough until it is 1-2 inches larger in diameter to your pie dish.
  3. Place pie crust into the dish, press firmly along the bottom and sides to adhere to the pan. You can crimp edges if you wish.
  4. Layer the sliced potatoes onto the bottom the pie crust.
  5. Brush with olive oil and sprinkle a pinch of kosher salt and pepper on top.
  6. Bake for 12 minutes.
  7. While the pie crust and potatoes are baking, whisk together 12 eggs, milk, salt, pepper and garlic powder.
  8. Remove quiche from the oven.
  9. Layer bacon, cheese and green onion on top of the potatoes.
  10. Pour the egg mixture over the top.
  11. Bake for 50-70 minutes until the quiche is cooked through. You will know it is done when the middle is firm and dry.
  12. Let cool for 30 minutes before slicing.
Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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