Ham, Bacon, and Potato Quiche

The beauty about this one is that everything is done in the skillet. Start by cooking your bacon on medium heat in a large skillet. Once bacon is cooked to your liking, remove and chop. Set aside.

Drain all but half of the bacon fat. Add ham and onions, and cook for a few minutes. Remove from the skillet with a slotted spoon, and set aside.

Preheat oven to 375ºF.

Return skillet to the heat, with any leftover bacon fat, and add butter. Lay down thinly sliced potatoes, covering the bottom of the skillet. Cook potatoes, lifting them up to check from time to time, until they are nice and crisp.

During this time, beat eggs with heavy cream. Add crumbled bacon, onion, ham, peas, and cheese. Mix gently with a fork, then add to the top of the potatoes in the skillet.

Place the skillet in the oven and cook for about 35–45 minutes or until eggs are cooked through and lightly browned on top. Slice the quiche into pie like slices and dig in.