I absolutely ❤️ breakfast! I mean they say it’s the most important meal of the day for a reason, right? Growing up a cereal kid I never really adventured outside of that norm until I tried quiche in France. Talk about a game changer. This is my version of Bacon and Veggie Breakfast Quiche.
The Prep
Preheat the oven for 375.
I usually make my own Pie Crust some days in advance, but store bought crust is totally fine too.
Sauté up 4 pieces of Bacon cut up into bite size pieces.
Add in a 1/2 cup of Mushrooms, Chopped up 1/2 cup of Broccoli heads, and a 1/2 cup of bite sizes Asparagus.
You want to make sure the Bacon is cooked through and browning, but also still have a crunch in the Asparagus before taking it off the heat.
Roll out your pie crust till you have about 1/4 inch thickness. Butter a pie dish before laying the dough. Use a fork in a criss-cross pattern around the edge of the dough.
Mix together 6 eggs into a separate bowl along with 1/4 cup of Cream and 1/2 Cup of Milk. Stir together then add in the sauté Bacon and Veggies into the egg mixture. Add 2 cups of Colby Jack cheese (or any cheese you prefer) and fold into the eggs.
Salt & Pepper as desired and pour into the pie dish. Sprinkle more cheese and pepper on top.
Place dish on top of a baking sheet in case of some overflow during cooking. Cook for 50 minutes and let cool for 15 minutes before enjoying!
Ingredients
4 Pieces of Bacon
1/2 Cup of Mushrooms
1/2 Cup of Broccoli Heads
1/2 Cup of Asparagus
6 Eggs
1/4 Cup of Heavy Cream
1/2 Cup of Milk
2 Cups of Colby Jack Cheese
Pie Crust
