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 the 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 for 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.
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