Potato & Bacon Cheese Quiche

This is recipe is also from Pillsbury Best Of The Bake-Off Contest Winners Cookbook. It's another winner. Warning...it's not as healthy as my last recipe. But it is GOOOOOOD. 

I made it down in Myrtle Beach while on vacation. Once again, I cheated by using the generic Walmart brand instead of Pillsbury Dough (sorry Pillsbury!) but it saved me a few bucks so it was worth it.

My husband was raving about it last night at wings. So I know it must of been good :-)

Ingredients:

1 bag of potatoes (preferably hasbrown or tater tot style)

2 tablespoons of olive oil

1 bag steamable frozen broccoli & cheese sauce

1 pie crust from 15 oz box

4 eggs

2/3 cup heavy whipping cream

7 slices of bacon, cooked, crumbled

1 cup shredded parmesan cheese

1 cup shredded cheddar cheese

1/2 teaspoon basil

1/2 teaspoon pepper

1/4 teaspoon parsley

1/3 cup green onions, choppped

garlic salt

Directions:

Preheat oven to 350 degrees.

Cook hashbrowns in oil over medium-high heat, flip halfway through and cook other side, following directions on bag. (I had a small skillet so I had to do two rounds of this)

Sprinkle with garlic salt (I had a garlic sea salt grinder) while cooking.

Meanwhile, cook steamable broccoli bag as directed on bag.

Place pie crust in 9 inch glass pie plate as directed on box.

Line the bottom and sides of the pie with cooked hashbrowns.

In large bowl, beat eggs and whipping cream with whisk. (we have a pretty awesome whisk at our beach house)

Stir in broccoli & cheese bag contents.

Stir in bacon, cheese, basil, pepper, & parsley.

Pour filling into pie plate.

Sprinkle green onions over filing.

Bake 30 to 50 minutes or until edges are golden brown. Check inside with a toothpick or knife.

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