Broccoli, Potato and Bacon Quiche

Source: Pillsbury

Tanya Nicole Margala
Newport Beach, CA
Bake-Off® 42
Orlando, 2006

1 bag (19 oz) Green Giant® frozen roasted potatoes with broccoli & cheese sauce
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
4 eggs
2/3 cup whipping cream
7 slices bacon, cooked, crumbled (about 1/3 cup)
1 cup finely shredded Parmesan cheese (4 oz)
1 cup finely shredded Cheddar cheese (4 oz)
1/2 teaspoon dried basil leaves
1/2 teaspoon pepper
1/4 teaspoon parsley flakes
1/8 teaspoon salt, if desired
1 teaspoon finely chopped fresh chives

Heat oven to 350°F. Cook frozen potatoes with broccoli and cheese sauce in microwave as directed on bag.

Meanwhile, place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In large bowl, beat eggs and whipping cream with wire whisk until well blended. Stir in cooked potato mixture and remaining ingredients except chives. Pour filling into crust-lined plate; spread evenly. Sprinkle chives over filling.

Bake 30 to 40 minutes or until edge of filling is light golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving. Heat oven to 375°F. Bake 33 to 43 minutes.