Bacon and Potato Quiche

Much like scrambled eggs with bacon and toast, quiche is a popular breakfast food in our house. It was brought into our culinary orbit by our dear friend Rosemary and has been a staple ever since.
She used the tried and true recipe from the Betty Crocker cookbook as her starting point but like all good cooks branched out in other flavors with a play of ingredients.
For my daughter, it isn't edible unless bacon and potatoes are involved, When she was younger not much else could be involved although as she gets older she has learned to appreciate my now not so subtle inclusion of onions and peppers.
I used to use Betty as my starting point but with so many under my belt it's just as easy to make them off the top of my head which is what I did with this one. The measurements are approximations since no utensils were used. Keep in mind, this is enough for two quiche...quiches? I'm not quite sure on the plural.
Crisp about 6 strips of bacon, drain and let cool then finely chop.
Finely chop 1 large onion, 1 small red pepper, 1 small yellow pepper and *optional* 1 medium green tomato
Also finely mince about 2 tablespoons of fresh chives
Mix these ingredients together in a bowl and set aside.

In another bowl crack 6 medium eggs (or 4 large)
Add a scant 1 cup of heavy cream and a scant 1 cup of half & half. *Note, this quiche has a firm custard like consistency.
add a pinch each of dried basil, thyme and garlic powder and salt and pepper to taste.
Beat mixture until ingredients are incorporated.

Line a tart pan with a rolled out pie crust and cover the bottom with the bacon mixture some frozen hash browns and shredded cheese of your choice. Pour egg mixture over that and sprinkle top with more bacon mixture.
Bake at 400 for the first 15 minutes then reduce heat to 350 and bake for another 30 minutes or until toothpick inserted in center comes out clean.

Let cool completely and serve at room temp or chilled.