Loaded Potato Quiche
from https://www.bettycrocker.com/
Serve your family with this bacon topped potato quiche that’s made with ham and Original Bisquick® mix – a tasty dinner. (FMM: I left the ingredients and instructions for the bisquick crust out. I would prefer to use a regular crust.)
Filling:
1 1/2 cups chopped cooked ham
1 1/2 cups frozen diced hash brown potatoes, thawed
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
3 medium green onions, sliced (3 tablespoons)
5 eggs
3/4 cup half-and-half
1/4 teaspoon freshly ground pepper
For serving:
3 slices bacon, crisply cooked, crumbled
Sour cream, if desired
Additional sliced green onions, if desired
Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
Make the pie crust dough and refrigerate for 30 minutes. Roll the dough out and fit into the deep-dish pie plate. Prick the pie crust on the bottom and along the sides and bake in a 400 degree oven for 5 - 8 minutes until the crust just sets. You don't want to brown it but just have the crust set so that the egg mixture doesn't seep in later and make it soggy.
Brush the crust with some bacon grease. Heat oven to 350°F.
Sprinkle ham, potatoes, cheese and 3 tablespoons onions in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour over ingredients in crust.
Bake 1 hour 5 minutes or until knife inserted in center comes out clean. Let stand 15 minutes before serving.
Top with bacon, sour cream and additional onions.
