Potato, Mozzarella and Bacon Quiche

Potato Mozzarella & Bacon Quiche

A mile-high quiche loaded with baked potato cubes, mozzarella, Parmesan, bacon, fresh thyme and eggs over a golden olive oil pastry crust.

There’s nothing in this world potatoes love more than salt so Parmesan and bacon are perfect companions. The potatoes desperately need that saltiness to wake up their mild, creamy flavor.

If you’re wondering how mozzarella cheese tastes with potatoes the answer is nothing short of delicious! The pairing isn’t one you see often but they’re magical and deserve to be together.

The olive oil pastry crust fits right in among the Italian influences. It’s a unique crust that bakes up crispy even with a filling in it! Plus it’s easy to make with no rolling required – just pat the dough into your pie or spring form pan and you’re good to go.

This is best made in a deep dish pie pan or a spring form pan because it bakes up a little taller than your average quiche. A regular-sized pie dish may be a bit too small.

All you need to turn this into a rock star meal is a salad or even a bowl of light vegetable soup. Quiche is a dish best served lukewarm or at room temperature. Perfect for summer.

You say po-tay-toe – I say po-tot-O. I say make this carbilicious quiche soon – you will say thank-you.

You’re welcome.

Mozzarella Potato & Bacon Quiche

Potato, Mozzarella and Bacon Quiche

Rating: 51

Prep Time: 30 minutes

Cook Time: 48 minutes

Yield: 1 9-inch quiche

Potato, Mozzarella and Bacon Quiche

A mile-high quiche loaded with baked potato cubes, mozzarella, Parmesan, bacon, fresh thyme and eggs over a golden olive oil pastry crust.


1 + 1/2 cups (6 1/4 ounces) all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup (2 3/8 ounces) olive oil
3 to 4 tablespoons (1 1/2 to 2 ounces) water or milk
2 - 3 small to medium (about a pound) cooked, cooled potatoes (bake or microwave them)
1 + 1/3 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
6 slices bacon, cooked and crumbled
5 large eggs
1 cup milk
1 tablespoon chopped fresh thyme
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper


    Make the crust:
  1. Preheat oven to 425 degrees F. In a medium bowl whisk together the flour, salt, and baking powder. In a separate small bowl whisk together the oil and water, then pour over the dry ingredients. Stir with a fork until the dough is evenly moistened.
  2. Pat the dough across the bottom of a deep dish 9" pie or springform pan (wrap the bottom of the springform pan in aluminum foil to prevent leaks) and up the sides. Prick the bottom all over with a fork. Bake 8 minutes. Allow to cool.
  3. Turn oven down to 350 degrees F. Peel and cube the potatoes. Spread across bottom of the crust, cover with mozzarella then Parmesan and bacon.
  4. In a large bowl lightly whisk the eggs together. Whisk in the milk, thyme, salt and pepper. Slowly pour over the potatoes and cheese.
  5. Bake 35 - 40 minutes until center is set and firm. Remove from oven and allow to set at least 10 minutes before slicing and/or removing the sides of the spring form pan.


Pie crust adapted from King Arthur Flour

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.


{I regret that I didn’t get a shot of it sliced. I’ll update it sometime in the future when I make it again. Yes, I will be making it again!}

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