Preheat the oven to 375 degrees.
Cook the bacon in a skillet over medium heat until crisp and cooked. Place on a paper towel to drain grease then cut into crumbles.
While the bacon is cooking, boil the potatoes in a pot of water for 7 minutes or until fork tender. Drain and let cool.
Coat a pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges.
Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
Sprinkle most of the potatoes, crumbled bacon, extra sharp cheddar cheese, and green onion in the bottom of the pie.
Add the well whisked egg mixture. Sprinkle with the remaining potatoes, bacon, cheese, and green onion on top.
Carefully place into the oven and bake for 40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook! Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.