Broccoli Cheddar Bacon Quiche
It's whats for Breakfast
Melissa's Southern Style Kitchen
I love making quiche for dinner...and the best part of it is there are left overs for lunch!! Enjoy!!
1 (9-in.) deep dish frozen pie shell
5 large eggs
1 cup heavy cream
1/4 cup mayonnaise
1 tsp. garlic powder
1 tsp. onion flakes
1/2 tsp. Dijon mustard
1/2 tsp. black pepper
1 cup steamed broccoli florets, roughly chopped
3 green onion, finely chopped
4 slices Circle B Ranch Hickory Smoked Bacon, cooked and crumbled
1 1/2 cup shredded sharp cheddar cheese
Preheat the oven to 350 degrees F. Place the frozen pie shell on a baking sheet and set aside.
In a medium sized mixing bowl, whisk together the eggs, cream, mayonnaise, garlic powder, onion flakes, Dijon and black pepper until fully combined.
Fold in the broccoli florets, green onion, bacon, and 1 cup shredded cheese. Pour into the pie shell.
Sprinkle the top with the remaining 1/2 cup of shredded cheddar cheese.
Bake for 50-60 minutes or until the center is set when gently shaken. Cover the edges of the crust with aluminum foil, if needed to prevent over-browning.
Allow to cool to warm before cutting.