Description
A yummy quiche that’s perfect for any meal!
Ingredients
- 4 slices Raw Bacon
- 1 bunch Raw Broccoli, Chopped (about 2 Cups)
- 1 whole Unbaked 9-inch Pie Crust (like Pillsbury)
- 6 ounces, weight Grated Monterey Jack Cheese
- 1 Tablespoon Onion Flakes
- 3 whole Eggs, Lightly Beaten
- 1 cup Milk
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
Preparation
Preheat oven to 350ºF.
Fry the bacon over low heat until crispy. Drain on paper towels and then roughly chop. Set aside.
In a large pot of boiling water, cook the broccoli florets for about 6 minutes, until bright green. Drain and rinse with cold water.
Press your unbaked pie crust into a greased 9-inch pie pam and prick the bottom all over with a fork. Arrange the cheese all over the bottom of the pie crust then top with the broccoli. Sprinkle with onion flakes.
Combine the eggs, milk, salt, pepper and chopped bacon in a small bowl then pour over crust. Bake for 1 hour until center is firm and puffed. Let cool completely before slicing.
