Swap out the usual pie crust for a Tater Tot crust with this easy recipe for Tater Tot quiche! It’s a brunch treat that even the kids will love.
I seem to be all about the bacon and eggs lately, and about re-purposing some of my favorite ingredients to cook up all the comfort food I can dream up.
A few days ago it was bacon and eggs and ramen, and today it is bacon and eggs and Tater Tots. And CHEEEEEEEEESE. Because everything is better with cheese!
As for the Tots, while I am perfectly happy to eat them with both hands in their usual form, I’ve found that they make excellent soup fillers and casserole toppings, and so I decided to check out how they would work for a crust.
Because here’s the thing about me and crusts and quiches. While I am a-ok having a crust with any kind of pie, I kinda don’t like it with quiche – it makes an already rich dish a little too rich, and so I usually make crustless quiches.
But as we all know, quiches are basically eggs and cheese (and in this case, also bacon), and what goes perfectly with cheesy eggs and bacon? Hash browns!
And what are hash browns? Chopped crispy potatoes! And what are Tater Tots? Little nuggets of chopped crispy potatoes!
I bet you know where this is going, so I will get down to it.
Here’s how you make Tater Tot Quiche!
Grab those Tots and let them completely thaw out. Once they are thawed, they will easy crumble into their little chopped potato parts, which you are going to mix up with some melted butter and press into a pie pan.
Cook up some bacon, and then stir it into a mixture of beaten egg, milk and Swiss cheese. This is your delectable quiche filling!
Pour that filling into your Tater Tot crust and sprinkle on some more cheese and a little oregano, and pop it all in the oven for a half hour.
I mean, just LOOK at that crispy crunchy buttery Tater Tot-a-riffic crust. You are definitely going to need seconds of this one.
Tater Tots, my friend – they never let us down!
Want to round out your meal? This recipe pairs well with...
Tater Tot Quiche
Prep Time: 10 minutes- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Brunch
- Method: Oven
- Cuisine: American
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Swap out the usual pie crust for a Tater Tot crust with this easy recipe for Tater Tot quiche! It’s a brunch treat that even the kids will love.
Ingredients
- 4 cups Tater Tots, thawed
- ¼ cup butter
- ½ teaspoon salt
- ½ teaspoon pepper
- 6 slices bacon, chopped
- 1 cup milk
- 4 eggs
- 2 cups shredded Swiss cheese
- 1 teaspoon oregano
- 2 scallions, chopped (optional)
Instructions
- Preheat oven to 400 and spray a 9 inch pie pan with cooking spray.
- Mix the Tater Tots with the melted butter and half of the salt and pepper until they are broken up into pieces. Press the mixture into the pie plate, smooshing the mixture up the sides and along the bottom.
- Cook bacon until it is just crispy. Scoop out and drain on paper towels.
- Whisk the milk and eggs together, then stir in the remaining salt and pepper, the cooked bacon and 1 cup of the cheese.
- Pour the egg mixture into the pie plate and sprinkle with oregano and the rest of the cheese. Pop it in the oven and cook for 30 minutes or until the eggs are set.
- Cool for 5-10 minutes, slice into wedges, scatter on some scallions and serve!
I too am not a fan of pie crust – especially in a quiche. I make mine without. This recipe is right up my alley. I never cooked tater tots until I got an air fryer 18 mos ago. But having crunchy, hot tots in 7 min. is a dream come true. Thanks for another great-looking recipe.
★★★★★
We definitely think alike when it comes to quiche crusts and Tater Tots!
Quiche is so good for a quick supper when everyone in the house is asking “what’s for supper?” and I have failed to take anything out of the freezer to actually MAKE for supper. Ooops. I love the tater tot crust! Around my house, quiche is the perfect clean-out-the-fridge vehicle, too, for those sad vegetables that got lost in the back. I make mine a little richer by using 6 eggs and, instead of milk, I use a can of evaporated milk which is equivalent to 1-1/2 cups. It mimics heavy cream without all the heavy cream calories. :)
ooooh, evaporated milk! I always forget how magical that is!
OMG just made this for breakfast this am. SOOOOOOOOOOOOO good. Thanks so much. Easy prep, but next time I’ll do it the night before. YUM
It’s a great weekend breakfast!