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Broccoli, Potato and Bacon Quiche

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“Brunch or supper quiche.... found on Pillsbury.com”
READY IN:
1hr 20mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 1 (19 ounce) bag frozen roasted potatoes with broccoli and cheese sauce (I use Green Giant)
  • 1 refrigerated pie crust, softened as directed on box (from 15-oz box)
  • 4 eggs
  • 23 cup whipping cream (I use sour cream with chives)
  • 7 slices bacon, cooked, crumbled (about 1/3 cup)
  • 1 cup finely shredded parmesan cheese (4 oz)
  • 1 cup finely shredded cheddar cheese (4 oz)
  • 12 teaspoon dried basil leaves
  • 12 teaspoon pepper
  • 14 teaspoon parsley flakes
  • 18 teaspoon salt, if desired
  • 1 teaspoon finely chopped fresh chives

Directions

  1. Heat oven to 350°F
  2. Cook frozen potatoes with broccoli and cheese sauce in microwave as directed on bag.
  3. Meanwhile, place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  4. In large bowl, beat eggs and whipping cream with wire whisk until well blended. Stir in cooked potato mixture and remaining ingredients except chives. Pour filling into crust-lined plate; spread evenly. Sprinkle chives over filling.
  5. Bake 30 to 40 minutes or until edge of filling is light golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.
  6. High Altitude (3500-6500 ft): Heat oven to 375°F Bake 33 to 43 minutes.

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