Bacon and Potato Quiche

INGREDIENTS:

1 refrigerated 9 inch pie crust
1 package bacon 12oz/375g package, cut into 1/2 inch slices, uncooked
1 sweet onion chopped
1 cup potatoes peeled and chopped
1 tbsp fresh thyme or 1 teaspoon dried thyme
1 ½ cups half and half
4 large eggs
1 tsp salt
¼ tsp pepper
1 cup cheddar cheese shredded
1 tbsp fresh chives chopped

DIRECTIONS:

Preheat oven to 450°F. Line a 9 inch pie plate with refrigerated pie crust, pressing to fit. Prick the bottom with a fork. Bake for 8 to 10 minutes, until lightly golden.
Cook bacon over medium heat until crisp. Scoop bacon onto a paper towel lined plate. Drain grease, leaving about 1 tbsp in the skillet.
Add onions, potatoes and thyme to skillet and cook for 10 minutes on medium heat, stirring occasionally. Remove from heat and stir in bacon.
In a medium sized bowl, whisk half and half, eggs and salt and pepper. Set aside …