Bacon and Potato Quiche


2 tbsps vegetable oil
1/2 bag Simply Potatoes Diced Potatoes
1 small yellow onion, chopped
1 tsp salt
1 tsp pepper
1 refrigerated pie crust
4 large eggs
1 1/4 cup half-and-half
1 tbsp chopped fresh parsley
1/2 tsp kosher salt
1/4 tsp black pepper
6 slices bacon, cooked and crumbled
1 cup shredded swiss cheese
1/2 cup shredded cheddar cheese


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°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.
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°F. Place quiche in oven and bake for 40 to 45 minutes.
Let cool at least 20 minutes before slicing.