Description

This loaded potato quiche is a savory and satisfying dish perfect for breakfast, brunch, or a light dinner. Featuring a flaky pie crust filled with seasoned browned potatoes, green onions, fresh parsley, and sharp cheddar cheese, all bound together by a creamy egg and milk custard. Baked to golden perfection, this quiche offers a delightful combination of flavors and textures that will please any crowd.

Ingredients

Pie Crust

1 ready-made deep pie crust or homemade pie crust

Filling

6 large eggs
1 cup milk or half-n-half
1 large russet potato, diced small and parboiled or 1 (15-ounce) can diced potatoes, drained
2 green onions, sliced
1/8 cup onion, diced
2 tablespoons fresh parsley, minced
1/2 teaspoon ground cayenne pepper (optional)
1/4 teaspoon smoked paprika
1/2 cup shredded cheddar cheese
Kosher salt, to taste
Black pepper, to taste
Avocado oil (for browning potatoes)

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Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature for baking your quiche.
Prepare Pie Crust: Roll out your deep pie crust in a deep pie pan, allowing for about a 1/4 inch excess. Roll the edges down to form a neat border around the filling.
Brown Potatoes: In a skillet, heat avocado oil over medium heat. Add the diced, parboiled potatoes and brown them on all sides until they develop a crispy golden crust. Add the diced onions, season with salt, black pepper, and cayenne pepper if using, and sauté until onions are softened and fragrant.
Layer Filling: Spread the browned potato and onion mixture evenly over the pie crust. Sprinkle the minced fresh parsley and shredded cheddar cheese evenly on top to ensure every bite has flavor.
Mix Egg Custard: In a bowl, whisk together the eggs and milk or half-n-half until well combined. Pour this custard mixture carefully over the layered filling in the pie crust, tilting the pan as needed to fill all spaces evenly.
Bake: Place the pie in the preheated oven and bake for 30 to 45 minutes, or until the eggs are set and the cheese turns a golden brown color. A knife inserted in the center should come out clean.
Cool and Serve: Let the quiche cool for a few minutes after baking to firm up, then slice and serve warm.

Notes

You can substitute half-n-half with whole milk for a lighter version, or heavy cream for a richer custard.
The cayenne pepper adds a subtle kick; adjust or omit according to your spice preference.
Using parboiled potatoes helps them cook evenly and brown nicely in the skillet.
Fresh parsley brightens the dish but can be substituted with chives or green herbs you prefer.
For a gluten-free option, use a gluten-free pie crust.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American