This bacon and potato quiche, has a classic creamy, cheesy egg custard which is filled with bacon, potato, mushrooms and spring onions. You’ll definitely want more than one slice.
- Classically rich and comforting.
- Loaded with flavour and texture.
- For breakfast, brunch, lunch, dinner, or even snacks.
- Perfect for making ahead and even freezer friendly.
This is my mum’s potato quiche recipe that I grew up with for random Sunday lunches. Make the buttery, crisp crust from scratch or buy pre-made – the choice is up to you because as much as I love my homemade quiche crust, this meal really is all about the filling.
That eggy custard filling is made with milk instead of cream, keeping it lighter yet it still delivers on richness with cheese and bacon. Then we load it up with chunks of soft potato, spring onions and mushrooms.
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Ingredients you’ll need
This bacon and potato quiche, starts out like a classic quiche Lorraine – eggs, cheese and bacon – it then gets amped up with a bit of a loaded potato vibe and it’s truly my favourite of all quiche fillings.
Detailed quantities and instructions in the recipe card below.
The quiche crust: Homemade or shop bought? You have choices here. I make my quiche crust from scratch but you can buy pre-made pie crust (if available where you are) or just use shop-bought shortcrust pastry sheets.
I’ve included my recipe for the pie crust in the recipe below, and if you choose to make it you’ll be rewarded with the best buttery, crisp crust, just plan ahead for chilling time.
The quiche filling: The filling of quiche is a savoury egg custard usually made with eggs and cream. Mine is lightened up, using milk instead of cream but if you feel like the indulgence you can go ahead and swap them.
The add-ins: I’ve used the same fillings my mum always did here – a little cheese, bacon, potato, spring onions (scallions / green onions) and mushrooms.
- For the cheese I use Gruyere for it’s rich flavour. Any good cheddar will work here.
- The mushrooms I use are tinned champignons but you can fry up some mushrooms first and use those.
- The potatoes are very simply boiled but you can certainly use fried potatoes or baked potatoes if you want to add extra flavour from their caramelisation.
How to make potato quiche (step-by-step)
Keep this quiche quick and easy using a store-bought pie crust or sheets of pastry or, go all in and make this homemade quiche crust. I promise it’s worth every moment. The homemade pastry is actually very easy but you will need to prepare for chilling time. This can be a really good thing, since you can make the pastry 2-3 days in advance then fill and bake when you want it.
- Roll and shape the dough: Roll the dough out then lay it into a 23cm / 9 inch quiche dish (internal base measurement) (photo 6). Press it into the corners and then up against the sides (photo 7). Chill for at least 2 hours before proceeding.
- Prepare baking: Prick the base of the tart shell with a fork then trim off any overhang (photo 8). Line the crust with baking paper, then fill with rice (photo 9), baking beans or pie weights to weigh it down.
- Blind bake: Bake the quiche crust for 15 minutes. Remove the baking paper and pie weights and bake a further 8 minutes (photo 10).
- Cook the add-ins: Bring cubes of potato to a boil in a saucepan for 5 minutes. Saute the bacon (you can do this in a separate frypan or use the saucepan when the potatoes have finished). Place both the potato and bacon into a bowl and chill to at least room temperature.
- Assemble: Add the add-ins to your par-baked pastry shell and even out (photo 11). Top with grated cheese (photo 12). In a bowl, whisk together eggs and milk then pour it over the add-ins. Use a fork to poke around making sure the egg mixture gets in between everything and to make sure all the ingredients are beneath the egg (photo 13).
- Bake: Now just bake until golden brown on top.
If you’re using store-bought pastry, you won’t need to roll it or chill it. Just line the quiche dish then start from the third step above.
Tips and tricks
- Don’t skip chilling: When making pastry from scratch, it’s so important to chill the pastry. This allows it time to relax and set and ensure minimum shrinking as it bakes. It’s also what helps it turn out crispy.
One of the most wonderful things about a homemade quiche (aside from being more flavourful and more affordable than one from your local supermarket) is the ability to customise it. You can add all kinds of ingredients that you love.
- Meats: Try swapping the bacon for rotisserie chicken, ham or cooked sausage. You can even try seafood like cooked salmon, crab, prawns (shrimp) or lobster.
- Cheese: Use your favourite cheddar cheese or get creative using things like feta, goats cheese or brie.
- Vegetables: So many veggies will work like leftover roast veggies – it’s a great way to multi-purpose them. Broccoli, spinach, leek, sweet potato, pumpkin, zucchini, tomatoes – the list truly goes on.
- Herbs and spices: You can always flavour your quiche to your liking with spices and fresh herbs too – parsley, chives, thyme, sage. Pick your favourite.
- Gluten-free: Try making it gluten free by skipping the crust altogether or using a gluten free shortcrust pastry.
Yes, you can make the pastry 2-3 days ahead of time. Wrap it tightly in plastic wrap and store it in the fridge until ready to use.
Yes, you can use a pre-made pie crust or store-bought pastry sheets if you don’t feel like making it from scratch. Follow the directions in the recipe card below from the blind-baking stage.
Yes, you can freeze this bacon potato quiche. Let it cool completely first. I prefer to cut it into slices prior to freezing so that you can just take slices as you need them. Remove it from the quiche dish and freeze it in an airtight container. Let it thaw in the fridge overnight, return it to the quiche dish then bake at 180C / 350F until heated through (about 25-30 minutes).
Yes, you can substitute the bacon for other ingredients like ham, cooked chicken or cooked sausage.
Yield and storage
Quiche is perfect for making ahead and easy to freeze too making it a great meal or snack any time.
Baked potato quiche can be stored in the fridge for up to 3 days. Wrap it tightly in plastic wrap in the dish and store it in the fridge. Sit it at room temperature for half an hour, then reheat it in a 180C / 350F oven for 25-30 minutes or until heated through.
It can be frozen too. Cut it into slices first so you only need to thaw as much as you need. Transfer it to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight (if whole) or in the microwave then heat as per the above instructions.
To be honest, I generally just heat a slice on a plate in the microwave for a couple of minutes.
Did you try this bacon potato quiche recipe?
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Bacon and Potato Quiche
QUICHE CRUST (Notes 2)
- 225 g plain flour (all purpose flour) (8oz / 1 ¾ cups)
- 115 g salted butter (cubed and chilled) (4oz / 1 stick / ½ cup)
- 1 large egg, cold
- 1 ½ tablespoons cold water (notes 1)
- 1 medium potato, cut into 1cm / ¼ inch cubes (peeled or unpeeled) (200g / 7oz / 1cup cubed) (notes 5)
- 150 g bacon, diced (5.3oz)
- ⅔ cup tinned champignon pieces, optional (notes 6)
- 1-2 spring onions (scallions), finely sliced (nearly ½ cup)
- 40 g finely grated gruyere (or cheddar) (1.4oz / ½ cup packed)
- 6 large eggs
- ½ cup whole milk (notes 3)
- ¾ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
For best results, always weigh ingredients where a weight is provided
- FOR THE HOMEMADE QUICHE CRUST:To a food processor, add the flour and butter and process until it looks a bit like lumpy flour. Add the egg and blitz to combine and it should now look like breadcrumbs. With the food processor on low, slowly add the water until the starts clumping together (see the post for step by step photos).
- Tip the dough out onto a lightly floured surface and just pull together with your hands into a smooth round disk (handling as little as possible).
- Roll out the dough to about 4mm thick and place into a 23cm/9inch quiche dish (internal base measurement) pressing edges down into the corners with the overhang sticking up. Chill at least 2 hours or overnight.
- PREP THE FILLING:Place the cubed potatoes into a small saucepan and cover with water. Bring to a boil and boil for 5 minutes. Strain and set aside in a mixing bowl.
- In the same pan, or a separate frypan, cook the bacon over medium heat, stirring every so often until turning golden on the edges. Add a dash of water to the pan and scrape al the sticky bits (the fond) of the bottom of the pan, mixing it into the bacon. It’s so much flavour. Place the cooked bacon into the bowl with the potato.
- Drain the champignons and slice the spring onion and place them in the bowl too.
- Finely shred the cheese and chill separately until required.
- In a mixing bowl, whisk together the eggs and milk until fully combined – make sure all the egg whites are completely mixed in.
- BLIND BAKE:Preheat oven to 180C (160C fan) / 350F.
- Take the quiche dish out of the fridge 10-15 minutes before you bake (so the dish isn’t so cold or it may crack in the oven).
- Prick the base all over with a fork. Trim off the overhang with a knife. Set aside until the 10 minutes is up.
- Lay a sheet of baking paper into the pastry case and fill with pie weights or rice (notes).
- Bake the tart shell for 15 minutes. Remove the paper and baking weights and bake a further 8 minutes.
- ASSEMBLE:Scatter the filling ingredients – cooked potato, bacon, champignons, spring onions, salt and pepper – evenly over the quiche pastry shell. Sprinkle over the cheese.
- Slowly pour over the egg mixture so that it gets into all the gaps and cracks. Poke around with a fork to nestle any filling ingredients that are poking through, under the egg mixture.
- Bake 30-35 minutes, turning the quiche at the half way mark so that it cooks evenly. It’s done when the top is golden and a knife inserted comes out mostly clean (not with wet egg mixture).
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
- TABLESPOONS: I use an Australian standard 20ml tablespoon (equal to 4 teaspoons worldwide). Many countries use a 15ml tablespoon so check yours first.
- QUICHE CRUST: If you prefer, you can use a shop-bought pie shell or pastry sheets. Place pastry sheets into a quiche dish and press into the corners and side. Slice away any overhang then prick the base all over with a fork. Now continue from step 9.
- MILK: The milk can be swapped for thickened cream / heavy cream for a richer egg filling.
- PIE WEIGHTS: Pie weights are specifically made ceramic balls that weigh down the pastry as it blind bakes, sometimes called baking beans. You can also use rice or lentils then let them cool and store them for future baking as they can be reused, over and over.
- POTATOES: If you don’t want to peel the potato, make sure to wash it well.
- CHAMPIGNONS: Tinned champignons are what I grew up with in quiche and to this day, I love them so much I can eat them straight out of the can cold. You can swap them for fresh mushrooms if you prefer though. They’re great diced and sauteed in a little butter first.
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