Modern Crumb's Potato, Bacon & Green Onion Quiche


30 m


40 m

Ready In

1 hr 10 m

  1. Mix together the flour, butter, salt, baking powder with a pastry cutter or fork until the butter is cut into the flour

  2. Add the ice cold water and combine

  3. Roll the dough into a bowl, wrap with cling wrap and place in the fridge for 2 hours

  4. Preheat oven to 375

  5. Roll out the dough to fit your pie plate, poke all over, even the sides, with a fork

  6. Par-bake for 10 minutes then remove from the oven

  7. Boil the sliced potatoes for 5 minutes in salted water, drain

  8. Whisk together the egg, half and half, cream, Swiss cheese, green onion, cooked bacon pieces, salt, pepper and ground nutmeg

  9. Add the potato to the wet ingredients, stirring together

  10. Pour everything into the par-baked pie crust EXCEPT for 1 tbsp of the liquid, use this to brush the edges of the pie crust

  11. Bake for 30-40 minutes

  12. If the edges of the crust start to brown too quickly add some foil, covering just the crust (I usually add this after it’s baked about 15/20 minutes)

  13. Remove from oven, let sit until cooled and serve!


For more delicious recipes from our friend Tara at Modern Crumb, visit!

  • 1 1/2 lbs russet potatoes, peeled and sliced thinly
  • 5 Large Hickman's Farm Fresh Eggs
  • 1/2 cup half & half
  • 1/2 cup heavy cream
  • 5 oz Swiss cheese
  • 6 pieces of bacon, cooked and chopped
  • 2 green onions, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp ground nutmeg
  • 1 tbsp reserved liquid of wet ingredients
  • Crust
  • 1 1/2 cup flour
  • 8 tbsp butter, cold & cubed
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup ice cold water