Potato, Bacon and Green Onion Quiche

Ingredients

• 1 1/2 lbs russet potatoes, peeled and slice thinly
• 5 eggs
• 1/2 c half and half
• 1/2 c heavy cream
• 5 oz swiss cheese
• 6 pieces bacon, cooked and chopped
• 2 green onions, chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp ground nutmeg
• 1 tbsp reserved liquid of wet ingredients
• 1 1/2 c flour
• 1 stick butter, 8 tbsp, cold and cubed
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 c ice cold water

Instructions

1. 1

   Mix together the flour, butter, salt, baking powder...: Mix together the flour, butter, salt, baking powder with a pastry cutter or fork until the butter is cut into the flour

2. 2

   Add the ice cold water and combine

3. 3

   Roll the dough into a bowl, wrap with...: Roll the dough into a bowl, wrap with cling wrap and place in the fridge for 2 hours

4. 4

   Preheat oven to 375

5. 5

   Roll out the dough to fit your pie...: Roll out the dough to fit your pie plate, poke all over, even the sides, with a fork

6. 6

   Par-bake for 10 minutes then remove from the...: Par-bake for 10 minutes then remove from the oven

7. 7

   Boil the sliced potatoes for 5 minutes in...: Boil the sliced potatoes for 5 minutes in salted water, drain

8. 8

   Whisk together the egg, half and half, cream,...: Whisk together the egg, half and half, cream, Swiss cheese, green onion, cooked bacon pieces, salt, pepper and ground nutmeg

9. 9

   Add the potato to the wet ingredients, stirring...: Add the potato to the wet ingredients, stirring together

10. 10

    Pour everything into the par-baked pie crust EXCEPT...: Pour everything into the par-baked pie crust EXCEPT for 1 tbsp of the liquid, use this to brush the edges of the pie crust

11. 11

    Bake for 30-40 minutes

12. 12

    If the edges of the crust start to...: If the edges of the crust start to brown too quickly add some foil, covering just the crust (I usually add this after it's baked about 15/20 minutes)

13. 13

    Remove from oven, let sit until cooled and...: Remove from oven, let sit until cooled and serve!