Wisconsin
Loaded Baked Potato Quiche
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 hash brown potatoes
3 green onions (tops only) choppedSave 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
Instructions
Into the pie crust, layer the shredded potatoes, the bacon, broccoli, cheddar cheese and green onions In a large bowl, beat the eggs with the half and half and pepper Pour the egg mixture over the filling in the crust Bake for 1 hour at 350 degrees or until a knife inserted in center comes out clean Let cool 15 minutes Cut and serve with a dollop of sour cream and additional green onions if desired