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.
Spread cheddar cheese on the bottom of the pie crust. Top with bacon and veggie mixture. Pour in egg mixture and top with chives.
Place pie plate on a baking sheet and bake in a 375°F preheated oven for 35 to 40 minutes or until filling is set. Let stand a few minutes before serving.