Bacon Ranch Quiche
Another Sunday beach brunch has hit the books, and who doesn’t love a good quiche recipe? It is always so much fun to think of new breakfast recipes to prepare for our Sunday brunches, and this one fell right into our laps! Everyone really enjoyed this one because it is simply prepared with all the go-to breakfast basics!
This quiche includes an egg mixture of applewood smoked bacon, breakfast potatoes/hash browns, ranch dressing, and milk. We woke up that morning to a beautiful day at the beach, so we wanted an easy breakfast dish to make so we could hit the beach.
We really recommend trying this dish, the ranch gives the egg mixture such a fun flavor that is sure to please whoever you serve this dish to!
a. Ingredients:
1 pie crust
1 pound of Applewood smoked bacon; cooked and crumbled
2 cups of frozen breakfast potatoes
4 eggs
1 cup of milk
3 tbsp of ranch dressing
1 cup of Monterey Jack cheese; shredded
b. Directions:
Pre-heat oven to 400 degrees
Lay out pie crust in a pie dish
Cook the bacon and chop into 1 inch pieces
Cook the breakfast potatoes according to package directions
Meanwhile, in a large mixing bowl whisk together the eggs, milk, and ranch dressing
Add the bacon, potatoes, and cheese to the egg mixture; pour the mixture on top of the pie crust
Cook the quiche on 400 degrees for approximately 15 minutes; then reduce the heat to 350 degrees and cook for an additional 35 minutes or until the eggs have set and are lightly browned
Let quiche stand for 5 minutes before serving
