In a large mixing bowl stir together 1 1/2 cup flour, 1/2 teaspoon salt, 1/2 teaspoon oregano.

Cut 1/2 cup vegetable shortening into 1 inch cubes and add to the flour mixture. Using a pastry blender cut the shortening into the flour until roughly pea sized balls form in the flour.

Next, add 1 tablespoon ice water at a time turning the mixture with a rubber spatula. After 4 tablespoons of ice water have been added to the mixture knead the dough with your hands quickly to form a disk.

Wrap with plastic wrap and refrigerate for at least 30 minutes.

Fry the bacon according to your personal preference. Once cooked, chop 6 slices into 1/2 inch pieces and set aside.

Wash, dry, and peel 1 large potato, roughly 1 pound. Chop the peeled potato into 1 inch cubes. Set aside until ready to fry.

Heat a large skillet over medium heat. Add 2 tablespoons olive oil, chopped potatoes, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon garlic powder. Stir to coat the potatoes with oil and seasoning. Cover with lid and cook for 10 minutes. Stir occasionally.

Slice onion and add to skillet after 10 minutes. Stir and cook for an additional 8 minutes until onion is soft and onions are cooked. Remove from heat and allow to cool.

In a medium mixing bowl whisk together 6 eggs and 1/4 cup non-dairy milk. Set aside for assembly!

Preheat the oven to 425°F.

Remove the pie dough from the refrigerator and roll out into a 12 inch circle. Transfer the rolled out dough to pie pan and trim the edges.

In the base of the pie pan add a layer of half the potato and onion mixture. Evenly spread out along the base. Next sprinkle half of the bacon bits, top with remaining potato and onion mixture and then sprinkle the remaining bacon on top.

Pour the whisked eggs evenly across the top of the potato, bacon, and onion. Bake in the preheated oven for 40-45 minutes until the center is set.

Remove from oven and allow 10 minutes to cool before slicing into the quiche and enjoying!