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Bacon and Potato Quiche

Prep: 30 min, Cook 40 min


  • 2 tbsps vegetable oil
  • 1/2 bag Simply Potatoes Diced Potatoes
  • 1 small yellow onion, chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 1 refrigerated pie crust
  • 4 large eggs
  • 1 1/4 cup half-and-half
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 6 slices bacon, cooked and crumbled
  • 1 cup shredded swiss cheese or cheddar cheese


  1. 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.
  2. Season with salt and pepper and let cool.
  3. Preheat oven to 425°F.
  4. 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.
  5. Remove foil and pie weights and bake for another 5 minutes. Let cool.
  6. In a medium bowl, whisk together eggs, half-and-half, parsley, salt, and pepper.
  7. Scatter half or potato/onion mixture and half of bacon over bottom of pie crust. Top with half of cheese. Repeat layers.
  8. Pour egg mixture on top. Reduce oven temperature to 350°F. Place quiche in oven and bake for 40 to 45 minutes.
  9. Let cool at least 20 minutes before slicing.

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