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Potato and Turkey Bacon Quiche


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Rate this recipe 4.4/5 (31 Votes)


  • 1 pkg (6 oz) turkey bacon (such as Butterball
  • Thin & Crispy), diced
  • 1 pkg (15 oz) Alexia Oven Reds olive oil,
  • Parmesan and garlic frozen potato wedges,
  • cut into bite-size pieces
  • 1 sweet red pepper, cored and diced
  • 1/2 Vidalia onion, chopped
  • 6 oz (1 1/2 cups) 50% reduced-fat cheddar
  • cheese, shredded
  • 6 large eggs
  • 1 1/2 cups skim milk
  • 2 tbsp minced chives,
  • plus more for garnish
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • cup Bisquick Heart
  • Smart



Step 1

• Coat programmable slow
cooker insert with nonstick
cooking spray. Cook turkey
bacon in a nonstick skillet
over medium heat until just
crisp, 9 minutes.

• In a large bowl, toss
together potato wedges,
turkey bacon, red pepper,
onion and 1 cup of the cheese.
In a medium bowl, whisk eggs,
milk, chives, salt and pepper.
Whisk in Bisquick.

• Pour potato mixture into
slow cooker. Add egg mixture
and top with remaining
cheese. Cover and slow cook
on LOW for 5 1/2 to 6 hours
(machine will switch to
WARM after cooking). Cut
into wedges and serve.

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