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- 3/4 lb. bacon, cooked and crumbled
- 2 cups breakfast potatoes, cooked {I used frozen hash browns & prepared according to package directions}
- 1 pie crust
- 4 eggs
- 1 cup milk or half and half
- 3 tablespoons + 1/2 teaspoon of ranch seasoning
- 1 cup Monterey Jack cheese
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare quiche.
- Roll out pie crust and place into pie pan.
- Cook bacon and roughly chop into crumbles, set aside.
- Cook hash browns or breakfast potatoes. I used frozen hash browns and just prepared them according to package directions; cooking over the stove top for 7 minutes, set aside.
- In a large mixing bowl whisk together milk, eggs and 3 tablespoons ranch seasoning.
- Add potatoes, bacon and cheese into egg mixture and pour into pie crust.
- Sprinkle remaining ranch seasoning over the top of the quiche.
- Place in preheated oven and bake for 15 minutes. Then reduce heat, leaving the pie in the oven to 350 degrees F (175 degrees C) and bake for an additional 35 minutes. When it is done the top of the quiche will begin to turn a nice golden brown.
- Remove from oven and allow to sit 5-10 minutes before slicing & serving.
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