Brocoli & Bacon Quiche

My biggest challenge in the kitchen is a pie crust. I think I've made maybe 2 decent crusts in my life. Sometimes they look okay, but the texture sucks. Other times they taste fine, but the crust is ugly. This year, for Thanksgiving, I decided to skip the hassle and pick up some frozen crusts. They were okay, but I think what I really need to do is perfect my own crust. Prepared crusts taste like prepared crusts. Okay, not great.


In the meantime, I had one crust left over in the freezer. I've been craving a quiche, so tonight I took stock of what I already had in the fridge and whipped one up.
Brocoli & Bacon Quiche

1 pie crust2 cups brocoli flowerettes, steamed and drained

5 slices bacon, browned and chopped

3/4 cup grated Swiss Cheese

3/4 cup grated Monterrey Jack Cheese

1/4 cup onions, diced

4 eggs

1/2 cup half and half (I used fat free)

1 TB flour

1 tsp granulated garlic

salt and pepper to taste

Preheat oven to 350 F

Place pie crust in pan, crimp edges. Place brocoli into pie crust, layer onions, bacon, then cheeses over the top. Crack eggs into a bowl, add half and half, garlic, salt and pepper. Mix with a whisk until a just bit frothy. Pour over pie crust contents. Place in oven. Put a piece of aluminum foil over the top (keeps crust from over browning). Set timer for 25 minutes. Remove foil. Set timer for 15 additional minutes. Remove for oven. Let set for 5 minutes, then serve.

Image credit: Michelle Smith