Swap out the usual pie crust for a Tater Tot crust with this easy recipe for Tater Tot Quiche! It’s a breakfast and brunch casserole that even the kids will love.
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why we love this recipe
Two basic reasons: this involves both Tater Tots and cheesy quiche, all in one easy speedy recipe.
With 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 like this bacon cheddar number.
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.
ingredients you need
ingredient notes and substitutions
- Tater Tots: You can find these in the frozen food section hanging out wirh the french fries. They are basically potatoes that have been chopped finely and seasoned and made into that adorable Tater Tot shape. You are going to want to thaw them out so they will mush obediently into your quiche pan.
- Swiss Cheese: We love Swiss for this recipe, but you can swap in an equal amount of your favorite melty cheese. Cheddar, Monterey Jack and even a spicy Mexican blend cheese will all work.
- Milk: Lowfat or whole milk will work just fine – don’t use skim as it doesn’t have enough heft.
how to make this recipe
STEP 1: Preheat oven to 400 and spray a 9 inch pie pan with cooking spray.
STEP 2: 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.
STEP 3: Cook bacon until it is just crispy. Scoop out and drain on paper towels.
STEP 4: Whisk the milk and eggs together.
STEP 5: Stir the remaining salt and pepper, the cooked bacon and 1 cup of the cheese into the bowl with the eggs.
STEP 6: Pour the egg mixture into the pie plate and sprinkle with oregano and the rest of the cheese.
STEP 7: 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 (optional!) and serve!
I mean, just LOOK at that crispy crunchy buttery Tater Tot-a-riffic crust. You are definitely going to need seconds of this one.
recipe FAQ
You can! Swirl in some cooked spinach or some halved cherry tomatoes or any other veggie that catches your fancy!
If you don’t mind a room temperature quiche (I love them myself) then yes! Keep it in the fridge, and then give it about an hour to come to room temperature.
Pop your question (or comment, or suggestion) in the Comments section below and I will answer pronto!
want to round out your meal?
I’ll admit it, I’ve upped the bacon part of this dish with a side of brown sugar crusted bacon. I’ve also angelically served it up with a mimosa fruit salad.
And if you want to take this meal to brunch heaven, I have an orange juice coffee cake recipe that is just the ticket!
other quiche-like recipes we love
Looking for more brunch inspiration? Here is our complete collection of brunch recipes!
could you leave us some stars?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section. Your thoughts and advice will help both us and your fellow readers. Thanks in advance!
Tater Tot Quiche
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6
- Category: Brunch
- Method: Oven
- Cuisine: American
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!
Notes
- Tater Tots: You can find these in the frozen food section hanging out wirh the french fries. They are basically potatoes that have been chopped finely and seasoned and made into that adorable Tater Tot shape. You are going to want to thaw them out so they will mush obediently into your quiche pan.
- Swiss Cheese: We love Swiss for this recipe, but you can swap in an equal amount of your favorite melty cheese. Cheddar, Monterey Jack and even a spicy Mexican blend cheese will all work.
- Milk: Lowfat or whole milk will work just fine – don’t use skim as it doesn’t have enough heft.
gh says
Taste is spot on. Texture is lacking. Only the potato on the top edge cooked. The rest are uncooked and โsqeekyโ when you chew.
Hi there! So, Tater Tots are actually cooked to begin with – they are made of teeny chopped and cooked potatoes that are coated with spices. If you want the whole crust to be crispy (which I think would also be delicious!) you can try baking the crust first (without the filling) until it is all browned, and then adding the quiche filling and baking until that is set. Hope this helps!
Jackie says
This was such a nice weekend brunch. It has all my favorite things and so easy to make ๐
Isn’t a delicious brunch just the best? :)
bobbi says
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!
Theresa Murphy says
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!
Martha in KS says
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!