Crazy good quiche with bacon, broccoli, and tomato

• Meat

  • 4 Bacon strips

• Produce

  • 1 tsp Basil, dried
  • 1 cup Broccoli florets, small
  • 1/3 cup Scallions
  • 1 Tomato, medium-sized

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 5 oz Evaporated milk, canned

• Pasta & Grains

  • 9 inch Deep dish pastry shell

• Baking & Spices

  • 1/4 tsp Pepper

• Dairy

  • 1/2 lb Pepper jack and cheddar mixed cheese

Found on savorytooth.com

Description

Directions

• Bake the pastry shell for 7 minutes at 350 F. Prick the shell a couple of times with a fork before baking. You can bake the frozen shell — no need to thaw.
• Microwave the bacon strips according to package instructions, about 5 minutes. I microwaved the bacon with paper towels to help soak up the grease. Also microwave the broccoli until tender, about a few minutes. Drain with a paper towel. You want to make sure the broccoli is dry before you put it in the quiche otherwise your quiche will be watery.
• Scatter a third of the pepper jack and cheddar cheese mix to the pastry shell.
• Add broccoli over the pie.
• Add another third of the pepper jack and cheddar cheese mix over the pie.
• Crumble the bacon and spread over the pie.
• Scatter scallions over the pie.
• Add the remainder of the pepper jack and cheddar cheese mix over the pie.
• Beat eggs, milk, basil, and pepper together. Pour over pie.
• Decorate the top of the pie with sliced tomatoes.
• Bake the pie at 350 F for 50 minutes or until it starts to brown. Let cool for 20 minutes before cutting into it.