Bacon and Potato Quiche

 

I made another quiche – this one reminds me a bit of my very first quiche, the apple bacon quiche. This one is actually quite breakfasty! It’s a potato bacon quiche, which I made using leftover potatoes and bacon (instead of buying the brand-name prepared potatoes recommended). I served it with a rainbow fruit salad to make it more appealing to the Fox, and it worked. We all really liked it!

2 Tbsp. vegetable oil
½ a (20-oz.) bag Simply Potatoes Diced (see note above)
1 small yellow onion, chopped
salt and pepper
1 refrigerated pie crust
4 large eggs
1 ¼ cup lactose-free half-and-half substitute
1 Tbsp. chopped fresh parsley
½ tsp. kosher salt
¼ tsp. black pepper
6 slices bacon, cooked and crumbled
1 cup shredded lactose-free Swiss cheese
½ cup shredded lactose-free cheddar cheese

Heat oil in a large nonstick pan over medium heat. Add potatoes, cover, and cook for 8 minutes (or until they are almost done), stirring occasionally. Add onion and cook for 4 to 5 more minutes. Season with salt and pepper and let cool.

Preheat oven to 425 °F.

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 and reduce oven temperature to 350 °F.

In a medium bowl, whisk together eggs, half-and-half, parsley, salt, and pepper.

Scatter half of potato/onion mixture and half of bacon over bottom of pie crust. Top with half of cheese. Repeat layers.

Pour egg mixture on top.

Place quiche in oven and bake for 40 to 45 minutes.

Let cool at least 20 minutes before slicing.