Loaded Baked Potato Quiche

Preheat the oven to 450 degrees F (230 degrees C).

Arrange the 9-inch Pie Crust (1) in your pie plate. Fold the overhanging edges under and use a fork to press the edges onto the rim of the pie plate, or by pinching the thumb and forefinger together and pressing the dough into the crease using the forefinger of other hand - follow the rim of the crust until completely crimped.

Bake for 8 to 9 minutes until lightly browned. Set aside.

Reduce oven temperature to 350 degrees F (180 degrees C).

Cut the Red Potatoes (1 1/2 cups) into 1/4"-1/2" dices.

Add the potatoes to a small pan of water and bring to a boil. Reduce heat to simmer and cook until potatoes are tender, about 7 to 10 minutes. Drain potatoes and set aside to cool.

Place the Bacon (5 oz) in a cold skillet and cook over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Chopped the bacon and set aside.

Meanwhile crack the Eggland's Best Classic Eggs (4) into a large bowl. Add Kosher Salt (1/2 tsp) and Freshly Ground Black Pepper (1/4 tsp) and whisk to combine.

Add the Milk (1/2 cup) and Cream (1/2 cup) and whisk again.

Set aside 1 tablespoon of the cheddar cheese and 1 tablespoon of the Monterey jack cheese.

Add the Cooked Bacon, Potatoes, Scallion (1 bunch), Fresh Rosemary (1 tsp), Fresh Chives (1 tsp), Cheddar Cheese (1 cup), and Monterey Jack Cheese (1 cup). Stir together until well combined.

Pour the egg mixture into the prepared pie shell. Smooth the ingredients evenly into the crust and sprinkle with remaining 2 tablespoons of cheeses. Bake for 45 minutes to 1 hour until custard is set.

Let rest for 20 to 30 minutes before cutting.

Sprinkle with Fresh Chives (to taste) and enjoy!