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–+ servings
A skillet filled with a baked egg and potato dish topped with chopped bacon and herbs, with grated cheese, chives, and utensils nearby.
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5 from 4 votes

Bacon and Cheese Quiche

🥓🧀 🥔 With a smashed potato crust, this quiche is the breakfast, brunch, or breakfast-for-dinner comfort food recipe your family will beg for! Tender potatoes along with caramelized onions, bacon, and cheese create an irresistible crust and savory filling that's just perfection! 🍳
Prep Time25 minutes
Cook Time25 minutes
Course: Breakfast, Brunch, Eggs
Cuisine: Breakfast, Brunch
Diet: Gluten Free
Keyword: bacon and cheddar quiche, bacon cheddar quiche, quiche with smashed potato crust
Servings: 8
Calories: 398cal

Equipment

Ingredients

  • 1 ½ pounds baby Yukon Gold potatoes (small yellow or gold waxy potatoes recommended, baby red potatoes may be substituted; I don't recommend Russet potatoes or starchy potatoes because they won't hold their shape as the crust)
  • 6 slices thick-cut bacon diced (or your favorite type of bacon)
  • 1 ½ cups thinly sliced shallots thinly sliced white or yellow onions may be substituted
  • 1 ½ cups grated white cheddar cheese divided (Gruyere cheese, sharp or extra sharp yellow cheddar, or shredded gouda cheese may be substituted)
  • 2 cups baby arugula leaves optional (baby spinach leaves may be substiuted)
  • 5 large eggs
  • 1 ½ cups half-and-half whole milk may be substituted; heavy cream is overkill
  • 1 teaspoon paprika
  • 1 teaspoon salt divided, and to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • Fresh chives green onions, or fresh herbs such as parsley; optional for garnishing

Instructions

  • Preheat oven to 400°F with a rack in the middle position.
    Place potatoes in a large pot, cover with cold water, and boil until fork-tender, about 15-18 minutes depending on their size. When they're done, drain, and set aside. Meanwhile, continue with the next steps in the recipe.
    A stainless steel pot filled with whole yellow potatoes submerged in water, placed on a white marble surface.
  • To a large cast iron skillet, add the diced bacon and cook over medium heat until crispy, about 8-10 minutes; stir and toss frequently. Using a slotted spoon, remove the cooked bacon and place it on a paper towel-lined plate or bowl.
    Cast Iron Skillet Tips - Using a cast iron skillet is non-negotiable. Its ability to retain and evenly distribute heat ensures the potato crust crisps perfectly and the quiche bakes uniformly. Other pans won’t achieve the same results.
    Cast iron skillet on a marble surface with diced bacon pieces partially cooked and sizzling in rendered fat.
  • Add the shallots to the skillet with the bacon fat and sauté over medium heat until soft and caramelized, about 10-12 minutes; stir and toss frequently.
    Tip - If you'd like to saute mushrooms or diced bell peppers with the shallots/onions, go for it.
    Sliced onions and shredded cheese are being sautéed in a black cast iron skillet on a white marble surface.
  • Remove the shallots with a slotted spoon and place them in a bowl. Optionally, toss with arugula (or baby spinach); set aside.
    Note - I say optionally because not everyone is a fan of greens but they do wilt considerably and this is an easy way to work in a bit of greenery and nutrients!
    A brown bowl filled with fresh arugula topped with a portion of caramelized onions, set on a white marble surface.
  • To the skillet with the bacon fat, using a spoon, remove all but 1 tablespoon of bacon fat from the pan (or just carefully pour off the grease).
  • Brush the skillet, including the sides, with the bacon fat.
  • Place the cooked and drained potatoes directly into the greased skillet, and smash them into an even layer, pressing up the sides slightly to form a crust.
    A cast iron skillet with whole yellow potatoes, some partially smashed with a metal measuring cup, on a white marble surface.
  • Sprinkle the potatoes with 1/2 teaspoon salt, place a lid on the skillet, and cook covered over medium heat for 5 minutes to help set the crust.
    A cast iron skillet filled with mashed potatoes, spread evenly and lightly browned on top, sits on a white marble surface.
  • Turn off the heat and sprinkle half the cheese over the potato crust.
    A cast iron skillet filled with a mashed potato mixture topped with shredded cheese, placed on a white marble surface.
  • Layer with bacon (reserve 1-2 tablespoons for garnishing, if desired), shallots and arugula mixture.
    A cast iron skillet filled with mashed potatoes, chopped greens, and diced cooked bacon on a marble surface.
  • Evenly sprinkle and top with the remaining cheese. Set aside momentarily.
  • To large mixing bowl, add the egg, half-and-half, paprika, 1/2 teaspoon salt, pepper, whisk well to combine.
    A glass bowl with beaten eggs is being whisked while milk is poured in from a glass, on a white marble countertop.
  • Pour the egg mixture evenly over the skillet toppings.
    A cast iron skillet with a layer of mashed potatoes topped with a creamy mixture of cheese, herbs, and diced tomatoes on a marble surface.
  • Bake for about 20-25 minutes, or until the quiche is set (not jiggly) and the top is lightly golden. A knife inserted into the center should come out clean.
    A baked frittata with visible spinach and pieces of ham in a cast iron skillet on a white marble surface.
  • Cool for about 10-15 minutes before garnishing as desired with any reserved bacon, and chive, green onions, fresh herbs, or as desired.
    A cast iron skillet filled with a baked cheesy potato and bacon casserole sits on a table, surrounded by utensils, a napkin, and grated cheese.
  • Serve and enjoy.
    A slice of frittata with chopped chives and bacon is served on a plate with a side of arugula and a fork.

Notes

Storage: Quiche is best enjoyed warm and fresh. Leftovers will keep airtight in the fridge for up to 3-4 days. Reheat gently in the microwave. I don't think it would freeze very well but I haven't tested it.

Nutrition

Serving: 1serving | Calories: 398cal | Carbohydrates: 26g | Protein: 16g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 157mg | Sodium: 687mg | Potassium: 702mg | Fiber: 4g | Sugar: 6g | Vitamin A: 778IU | Vitamin C: 21mg | Calcium: 252mg | Iron: 2mg
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