Loaded Potato Quiche

Serve your family with this bacon topped potato quiche that’s made with ham and Original Bisquick® mix – a tasty dinner. MORE+ LESS-

By Betty Crocker Kitchens

April 13, 2012

Crust

2 1/2

cups Original Bisquick™ mix

tablespoons cold butter or margarine

1/4

cup boiling water

1 1/2

cups chopped cooked ham

1 1/2

cups frozen diced hash brown potatoes, thawed

1 1/2

cups shredded sharp Cheddar cheese (6 oz)

medium green onions, sliced (3 tablespoons)

eggs

3/4

cup half-and-half

1/4

teaspoon freshly ground pepper

slices bacon, crisply cooked, crumbled

Sour cream, if desired

Additional sliced green onions, if desired

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1

Heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
2

Place Bisquick mix in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate.
3

Sprinkle ham, potatoes, cheese and 3 tablespoons onions in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour over ingredients in crust.
4

Bake 1 hour 5 minutes or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Top with bacon, sour cream and additional onions.