Loaded Baked Potato Quiche

Name: Loaded Baked Potato Quiche
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 1 pie crust for 9 inch pie dish½ to ¾ cup crumbled cooked bacon (about 6 to 8 slices)1½ cups fresh broccoli florets; lightly steamed but still firm10 ounces Cabot Seriously Sharp Cheddar; shredded1½ cups shredded hashbrown potatoes (I found them in the refrigerator section near the cheese and eggs)3 green onions (tops only) chopped. Save a few aside for topping the quiche after baking5 eggs¾ cup half and half1 tsp ground black pepperCabot Sour Cream for topping if desired

– Serves 6 to 8 –

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Ingredients

1 pie crust for 9 inch pie dish
½ to ¾ cup crumbled cooked bacon (about 6 to 8 slices)
1½ cups fresh broccoli florets, lightly steamed but still firm
10 ounces Cabot Seriously Sharp Cheddar, shredded
1½ cups shredded hashbrown potatoes (I found them in the refrigerator section near the cheese and eggs)
3 green onions (tops only) chopped. Save a few aside for topping the quiche after baking
5 eggs
¾ cup half and half
1 tsp ground black pepper
Cabot Sour Cream for topping if desired

Directions

To see how to make this recipe please visit Suburbia Unwrapped.

Suburbia Unwrapped

Photo and recipe courtesy of Diane Hoffmaster.

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