Bacon and Potato Breakfast Quiche

For The Pastry Shell:

• 1 1/4 cups all purpose flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 stick unsalted cold butter (cut into cubes)
• 4 Tbsp ice cold water

For The Filling:

• 1 Tbsp olive oil
• 1/4 cup diced shallots
• 2 cups diced potato (about 1/2 inch in size)
• 1/2 tsp Old Bay Seasoning
• 1/4 cup finely diced green bell pepper
• 1 clove garlic (minced)
• 6 large eggs
• 3/4 cup heavy cream
• 1 cup grated sharp cheddar cheese
• 5 slices cooked bacon (roughly chopped)
• Salt and pepper to taste

1. Preheat the oven to 375 degrees F.
2. In a food processor, pulse the flour, salt and sugar. Add the butter gradually mixing until it's broken down into small pieces.
3. Pour half of the ice water in while the processor is on. Add the remaining water and mix until it comes together in a ball.
4. Place the dough into a plastic bag and let it rest in the fridge for 10 minutes.
5. Prepare a 10 inch tart pan with a removable bottom by greasing with butter. Set aside.
6. Roll the dough into a circle large enough to cover the tart shell, dusting well with flour as you go along.
7. Lay the dough over the tart pan and tuck the sides into the pan, making sure not to stretch it. Trim the overhanging dough and bake blind with dried beans for about 20 minutes. Set aside when done.
8. In a small pan heat the olive oil over a medium heat and add the shallots. Cook until soft, about 3-4 minutes.
9. Add the bell pepper, garlic and the potatoes and continue to cook until the potatoes feel soft when poked with a sharp knife, about 15 minutes.
10. In a separate bowl, whisk together the eggs and the cream. Add the cheese, bacon and potato mixture and gently stir.
11. Season with salt and pepper. Carefully pour the filling into the pre-baked tart shell.
12. Place onto a large flat cookie tray and bake for about 30 minutes and the top is golden brown.
13. Let cool for 10 minutes before serving.