All Recipes

Potato Bread Quiche Lorraine

45 Mins
Potato Bread
Made With
Potato Bread


4 Slices Martin’s Potato Bread

4 Tablespoons Melted Butter, divided

1 Bag Shredded Hash Brown Potatoes, thawed

1 Tablespoon Olive Oil

4 Slices Bacon, chopped

1 Large Onion, diced

1 Tablespoon Fresh Thyme, finely chopped

2 Cloves Garlic, minced

Salt and Pepper, to taste

6 Eggs

1/2 Cup Half and Half

1/2 Teaspoon Nutmeg

1 Heaping Tablespoon Dijon Mustard

Sliced Summer Sausage (optional)

1 1/2 Cups Gruyère Cheese, shredded

Serves: 4-6


Step 1

Preheat oven to 400 degrees F.

Step 2

Brush a baking dish or pie pan with 2 tablespoons melted butter.

Step 3

Line the bottom of your baking dish or pie pan with the bread slices, trimming as necessary to fit, so that they cover the entire bottom of the dish in a single layer.

Step 4

Top bread layer with shredded hashbrowns (you may not use the whole bag). Top with remaining 2 tablespoons melted butter.

Step 5

Place in oven and allow to begin to bake while oven is still preheating.

Step 6

Meanwhile, heat olive oil in a skillet over medium-high heat, and cook bacon briefly, about 3 minutes. Add onion, thyme, garlic, salt, and pepper. Reduce heat to medium and cook until softened, stirring frequently, about 12 minutes.

Step 7

In a large bowl, whisk together eggs, half and half, nutmeg, and Dijon mustard until smooth. Add the bacon mixture and stir to combine.

Step 8

Pour the filling over the semi-baked crust. Return to oven and bake for 15 minutes.

Step 9

Top evenly with summer sausage and gruyère cheese.

Step 10

Continue baking until browned and bubbling, about 15 more minutes. Serve warm with a garnish of fresh thyme.