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

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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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