Loaded Quiche with Cheddar Jalapeno Tater Tot Topping
A loaded quiche with sausage, ham, peppers, spinach, cheese, eggs and half and half. Top it off with a mixture of crumbled tater tots, cheddar cheese, and diced jalapenos for a special brunch dish.
We eat a lot of quiches at my house, and I am always coming up with a new idea. I realized that I didn’t have a basic one on my blog. I do not always do one with this special tater tot topping. If you prefer a more basic quiche, just use this recipe and leave off the topping.
How To Make Loaded Quiche With Cheddar Jalapeno Tater Tot Topping
(Full list of ingredients and instructions in printable recipe card.)
INGREDIENTS
9-inch refrigerated pie crust (Pillsbury)
ham cubes
ground sausage
red bell peppers
green bell peppers
fresh baby spinach
shredded cheddar cheese
eggs
dijon mustard
salt & pepper
half and half
Tater Tots
jalapenos
These are the ingredients I used for this loaded quiche. The jalapenos missed the photo shoot, as I forgot them on the other counter. They can be an optional ingredient if desired.
INSTRUCTIONS
Place a 9 or 10 inch deep dish pie plate on a parchment lined baking sheet. Preheat oven to 350 degrees F. Press pie crust into bottom and up sides of pie plate. Prick bottom crust with a fork.
Arrange sausage, ham chunks, red and green peppers and baby spinach in the pie crust. Add 1 cup of the cheese.
Beat together the eggs, salt, pepper, dijon mustard, and half and half.
Pour into pie crust to cover the ingredients.
In a medium size microwave safe dish, heat the tater tots about 1 minute to 1 minute 30 seconds, or until able to crumble them. Add the other 1 cup of cheese, and diced jalapenos. Combine well.
Arrange the topping evenly over the quiche. I use a pie shield to cover the edges of the crust while it is baking.
Bake about 50 minutes, or until egg mixture becomes set. I test it just by wiggling the pie plate carefully, and turn off the oven as soon as it is set. Do not over bake or it seems to become dry.
Remove from the oven and allow to set about 10-15 minutes for easier cutting. Cut into wedges and serve warm or at room temperature.
Why You Will Love Loaded Quiche with Cheddar Jalapeno Tater Tot Topping
- They are so easy to make and can be made with any ingredients you have on hand.
- They are a high protein breakfast option.
- Quiche can be served for breakfast or lunch. We sometimes eat them with a salad for a light dinner.
- They are delicious and the flavors mix together so well.
- Quiche are an impressive dish to make for friends or family.
- They can be transported easily and make a great dish to gift to someone.
HELPFUL TIPS
- Use a hand mixer to blend all of the custard ingredients well.
- A premade pie crust is a real time saver. If you are using one that comes in an aluminum pan, make sure it is a deep dish. I prefer to use the refrigerated pie crusts, roll it out, and place in my own pie dish. Set the pie crust out of the refrigerator 10-15 minutes before you will be using it so it will be soft enough to roll out.
- Make sure to place the quiche on a foil lined baking pan. At times, it can run over a little.
- Use a pie shield to keep the crust from getting too dark. If you don’t have one, cover edges with aluminum foil. These can be bought at kitchen stores, Walmart and Amazon.
- DO NOT OVERBAKE. I test it just by wiggling the pie plate carefully, and turn off the oven as soon as it is set. Do not over bake or it seems to become dry.
Frequently Asked Questions
Can this quiche be made ahead of time?
YES. This Loaded Quiche can be made ahead and will remain good for 3-4 days after being baked. Store in an airtight container or wrap tightly with plastic wrap after it cools. Keep in refrigerator.
My husband loves it when I make it for him if I am going out of town, so he has breakfast already made for a few days. I have also made it ahead and taken when we were traveling in the RV.
What can I serve with this quiche?
If I am serving it for breakfast or brunch, a fresh fruit salad is always a big hit. If this will be served at lunch or dinner, a fresh salad is good.
Some other delicious quiche recipes are
GARDEN FRESH BRUNCH TART
LOADED CRUSTLESS QUICHE IN RAMEKINS
SOUTHWEST BREAKFAST TART
This post was shared on Sweet Little Bluebird Weekend Potluck.
LOADED QUICHE WITH CHEDDAR JALAPENO TATER TOT TOPPING
Ingredients
- 1 9-inch refrigerated Pillsbury Pie Crust
- 1 cup ham cubes chopped small
- 1 cup ground sausage crumbled and browned (mild or hot)
- 1/3 cup red bell peppers diced
- 1/3 cup green bell peppers diced
- 1 Tablespoon fresh baby spinach chopped
- 2 cups shredded cheddar cheese divided
- 9 large Eggland's Best eggs May use ex large in larger, deep dish pie plate
- 1/2 Tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- 1 cup half-and-half
- 30 Ore-Ida Tater Tots
- 1 Tablespoon jalapenos diced (optional)
Instructions
- Preheat oven to 350 degrees F. Set an ungreased 9 or 10 inch deep dish pie plate on a parchment lined baking sheet. Set pie crust out of refrigerator about 10 minutes.
- Press pie crust into bottom of pie plate and up the sides. Flute the edges using fingers.
- Arrange the ham chunks, sausage, red and green peppers, and spinach in the bottom of the pan. Sprinkle 1 cup of the cheese over the ingredients.
- In a large mixing bowl, whisk together, or beat on low speed with mixer, the eggs, dijon mustard, salt, pepper, and half and half. Pour evenly over the other ingredients.
- Place the frozen tater tots in a medium size microwave safe dish, and heat them for 1 minute to 1 minute and 30 seconds, until you are able to crumble them. Add the remaining 1 cup of cheese and the jalapenos. Combine ingredients, using a fork or your hands. Arrange this topping evenly over the quiche. I don't cover the crust with it.
- Bake for about 50 minutes, or until mixture just becomes set. Over baking will make it become a little dry. Mixture will set more as it cools. (I also use a pie shield on the crust)
- Remove from the oven and allow to set about 10 minutes or more before cutting.
Notes
