Bacon and Potato Quiche

• Meat

  • 6 slices Bacon, cooked and crumbled

• Produce

  • 1/2 A (20-ounce bag simply potatoes
  • 1 tbsp Parsley, fresh
  • 1 Yellow onion, small

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1/2 tsp Kosher sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Bread & Baked Goods

  • 1 Pie crust, refrigerated

• Dairy

  • 1/2 cup Cheddar cheese
  • 1 1/4 cup Half and half
  • 1 cup Swiss cheese

Found on spicysouthernkitchen.com

Ingredients

• 2 tablespoons vegetable oil
• ½ a (20-ounce) bag Simply Potatoes Diced
• 1 small yellow onion, chopped
• salt and pepper
• 1 refrigerated pie crust
• 4 large eggs
• 1¼ cup half-and-half
• 1 tablespoon chopped fresh parsley
• ½ teaspoon kosher sauce
• ¼ teaspoon black pepper
• 6 slices bacon, cooked and crumbled
• 1 cup shredded Swiss cheese
• ½ cup shredded cheddar cheese

Directions

• Heat oil in a large nonstick pan over medium heat. Add potatoes, cover, and cook for 8 minutes, stirring occasionally. Add onion and cook for 4 to 5 more minutes. Season with salt and pepper and let cool.
• Preheat oven to 425 degrees.
• Remove pie crust from refrigerator and fit into a 9-inch pie plate. Crimp the edges with your fingers or a fork. Cover with a double layer of heavy-duty aluminum foil. Place pie weights or dried beans on top. Place in oven for 10 minutes. Remove foil and pie weights and bake another 5 minutes. Let cool.
• In a medium bowl, whisk together eggs, half-and-half, parsley, salt, and pepper.
• Scatter half or potato/onion mixture and half of bacon over bottom of pie crust. Top with half of cheese. Repeat layers,
• Pour egg mixture on top.
• Reduce oven temperature to 350 degrees. Place quiche in oven and bake for 40 to 45 minutes.
• Let cool at least 20 minutes before slicing.