Go Back
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
Print Pin

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.
Course Breakfast/Brunch
Cuisine American
Keyword Loaded Quiche, Quiche with Cheddar Jalapeno Tater Tot Topping
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 450kcal
Author pamelashank2015

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

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.