Five Foot Foodie

taking control of the cookbook chaos

Potato-Crusted Quiche

  • 4 slices of bacon (or 2 slices thick-cut bacon), cooked and crumbled
  • 20 oz bag of Simply Potatoes hash browns
  • 1/4 C butter, melted
  • 3 large eggs
  • 1/2 C 2% milk
  • 1/2 C light sour cream
  • 1 C Kraft triple cheddar shredded cheese
  • 4 oz lite cream cheese, cubed
  • 4 green onions, sliced

Heat oven to 375 degrees.  Cook and crumble the bacon; set aside.  Place hash browns in a bowl with melted butter and mix lightly. (I’ll add some salt and pepper to the hash browns next time).  Press into the bottom of a 9×9 pan.  Bake 25-30 minutes or until golden brown.  Meanwhile, whisk the eggs and milk in a medium bowl until blended.  Stir in the sour cream, cheeses, onions, and bacon.

Reduce oven temperature to 350 degrees.  Pour egg mixture over the potatoes.  Bake for 30-35 minutes or until center is set.  Let stand for 5 minutes before serving.

I calculated a total of 2175 calories (6 servings = 363 calories/serving    9 servings = 242 calories/serving)

Note: original recipe called for 1 1/2 C Kraft shredded triple cheddar cheese with a touch of Philadelphia.  I couldn’t find it, so I improvised.  I cubed the cream cheese and left it as chunks in the mixture, rather than blending it in.

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