Potato and Bacon Quiche

Ingredients

• 1 Refrigerated Pie Crust
• 12 oz Thick Cut Bacon cut crosswise into 1/2-inch pieces
• 1/2 Medium White Onion chopped
• 2 Medium Yukon Gold Potatoes peeled and cut into 1/4-inch cubes
• 1/2 tsp Fresh Thyme
• 3 Handfulls Spinach chopped
• 1 1/2 cup Half & Half
• 4 Eggs
• 1/2 tsp Salt
• 1/2 tsp Fresh Ground Black Pepper
• 3 oz Shredded Dubliner Cheese shredded
• 3 tbsp Fresh Chopped Chives

Instructions

1. Roll out pie crust into 12-inch circle on floured surface.
2. Line 9-inch glass pie plate with crust, pressing firmly against bottom and up side of the plate.
3. Trim crust to leave 1 inch overhang; fold under and flute edge.
4. Prick bottom of crust with fork.
5. Bake about 8 minutes or until crust is lightly browned.
6. Reduce oven temperature to 375.
7. Cook bacon in a large skillet over medium heat about 10 minutes or until crisp, stirring occasionally.
8. Drain bacon on paper towel lined plate.
9. Drain all but 1 tablespoon of bacon grease from skillet.
10. Add onions, potatoes, and thyme to skillet and cook for 10 minutes or until onion and potatoes are tender. Add the spinach and cook until wilted.
11. Whisk half & half, eggs, salt, and pepper in medium bowl until well blended.
12. Sprinkle cheese evenly over bottom of crust; top with onion mixture.
13. Pour in egg mixture.
14. Sprinkle the top with chives.
15. Bake 35-40 minutes or until quiche is set and knife inserted into center comes out clean.
16. Cool 10 minutes before slicing.