Bacon Potato Ranch Quiche Recipe

Ingredients

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.