Posted by Tastefully Simple on May 5, 2014
There’s something about a hot breakfast, isn’t there? The aroma of bacon frying and the realization that you’re about to eat as a family are both warm and cozy thoughts for me.
And I don’t think I’ve ever met a kid who doesn’t like having breakfast for dinner, so whether you’re in the mood for a homestyle baked breakfast or an easy dinner, our Perfectly Potato Cheddar Quiche is the perfect choice. Oh − and if you have any retro, “real-men-don’t-eat-quiche” dudes in your house, tell ’em it’s a bacon and egg pie. 🙂
j*a*N*e
Perfectly Potato Cheddar Quiche
Ingredients
- 1 cup dry Perfectly Potato Cheddar Soup Mix
- 1¼ cups hot water
- 3 slightly beaten eggs
- Salt and pepper to taste
- 1 cup shredded Cheddar cheese
- 3-4 strips cooked, crumbled bacon
- 9-inch prepared pie crust
Directions
Preheat oven to 400°. Whisk first 3 ingredients in medium bowl; season with salt and pepper. Let stand 5 minutes. Place cheese and bacon in pie crust. Pour in egg mixture. Bake for 45 minutes. Let stand 5 minutes before cutting. Makes 4-6 servings.
Tips and Hints
- Frozen pie crusts in the tin work fine for this recipe, but my preference is a fresh pie crust found in the dairy section.
- It’s easy to green this dish up with some veggies − toss in a cup of cooked asparagus, spinach, green onions or a blend of all three.
- Since I always get crazy with the veggie additions, I bake this in an 8 x 8 baker. Refrigerated pie crust fits well − just trim the rounded edges as needed or simply fold them over the top of your quiche.