Baked Potato Quiche

1 recipe pie dough (or a store-bought version)
¾ pound red potatoes, 1/2-inch dice
4 ounces thick-cut bacon, 1/4-inch dice
4 green onions, sliced thin
1 ½ teaspoons fresh thyme leaves, chopped
8 large eggs
¾ cup heavy whipping cream
3 tablespoons + 1 1/2 teaspoons kosher salt
1 ½ teaspoons fresh ground black pepper
4 green onions, sliced thin
1 ½ teaspoons fresh thyme leaves, chopped
4 ounces sharp Cheddar cheese, shredded
4 ounces Havarti cheese, shredded
1 cup sour cream
1 tablespoon fresh chives, chopped

Serves 6 to 8

Remove the prepared pie dough from the refrigerator. Lightly flour a clean working surface and place the dough in the center of the floured surface. Lightly dust the top of the dough as well. Begin in the center of the dough and roll upwards towards 12 o’clock, then downwards towards six o’clock. Rotate the dough 90 degrees and repeat the process. Apply more flour as needed to prevent the dough from sticking to the surface or the rolling pin. As your dough begins to resemble a circle, use the rolling pin to define the shape. Roll the dough into a 16-inch circle. Use the rolling pin to transfer the dough to your pie dish. Press the dough firmly on the bottom and up the sides of the pie dish. Using your fingers, crimp the dough along the top of the sides and trim off any excess dough. Chill in the refrigerator while making the filling.

Preheat oven to 375° F

Place the potatoes in a small saucepot with three tablespoons of salt and enough water to cover them by two inches. Bring to a simmer over medium-high heat. Cook until slightly tender, about 12 to 14 minutes. Drain the potatoes and set aside.

In a medium-sized skillet, cook the bacon over medium heat until crispy. Drain the grease and set aside.

Whisk together the eggs, whipping cream, remaining salt, pepper, green onions, and thyme. Remove the pie shell from the refrigerator. Place the potatoes and bacon in the prepared pie shell. Whisk the cheese into the egg mixture and pour over the potatoes and bacon.

Bake for 40 minutes then remove the quiche from the oven. Using aluminum foil, tent the sides of the crust and return the quiche to the oven for an additional 10 to 15 minutes. The center will jiggle just slightly when the edge is tapped when done.

Allow the quiche to rest for 20 minutes before serving.