Bacon Potato Tart
Prep: 30 minutes
Bake: 1 hour 30 minutes • Serves: 8
1/2cup chopped Farmer John® Fully Cooked Ham
3 cups cubed baking potatoes (3/4-inch cubes)
1 cup chopped yellow onion
2 tablespoons olive oil
1 teaspoon seasoned pepper
2 tablespoons chopped fresh parsley leaves
1 package Stater Bros® Refrigerated Piecrusts
2 cups shredded swiss cheese
1-1/4cups stater bros® half-and-half
4 large eggs, lightly beaten
1 tablespoon fresh chopped rosemary
1.Preheat oven to 425°F.
2.Toss together first 4 ingredients in large bowl; arrange mixture in single layer on a lightly greased 15×10 inch jelly roll pan. Bake 20 minutes, stirring after 10 minutes. let stand 10 minutes.
3.Place 1 piecrust directly over 2nd piecrust and roll to 14-inch circle on a lightly floured surface.
4.Fit piecrust into 10-inch deep-dish pie plate.
5.Line piecrust with aluminum foil and fill with pie weights or dried beans.
6.Bake at 425°F for 12 minutes.
7.Remove weights and foil. Let stand 15 minutes.
8.Reduce oven temperature to 350°f. Layer half of potato mixture and half of cheese in tart shell; repeat layers.
9.Whisk together half-and-half and next 3 ingredients; pour over cheese.
10.Bake at 350°F on lowest oven rack 50 to 60 minutes or until set. Let stand 10 minutes.
> Add in a teaspoon of paprika for a spicy kick.