Bacon & Veggie Breakfast Quiche

Growing up I was a cereal kid and never really ventured 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 to 375.

I usually make my own Pie Crust some days in advance, but the store-bought crust is totally fine too.

Sauté 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.

Bacon, Mushroom, Broccoli, and Asparagus Sauté in a nonstick pan

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 it into the eggs.

Salt & Pepper as desired and pour into the pie dish. Sprinkle more cheese and pepper on top.

Eggs mixed with Bacon, Mushroon, Broccoli, and Asparagus poured into a pie crust. Topped with cheese, salt and pepper

Place the 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