Broccoli And Cheese Quiche

• 4 slices Raw Bacon
• 1 bunch Raw Broccoli, Chopped (about 2 Cups)
• 1 whole Unbaked 9-inch Pie Crust (like Pillsbury)
• 6 ounces, weight Grated Monterey Jack Cheese
• 1 Tablespoon Onion Flakes
• 3 whole Eggs, Lightly Beaten
• 1 cup Milk
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper

1. Preheat oven to 350u0b0F.
2. Fry the bacon over low heat until crispy. Drain on paper towels and then roughly chop. Set aside.
3. In a large pot of boiling water, cook the broccoli florets for about 6 minutes, until bright green. Drain and rinse with cold water.
4. Press your unbaked pie crust into a greased 9-inch pie pam and prick the bottom all over with a fork. Arrange the cheese all over the bottom of the pie crust then top with the broccoli. Sprinkle with onion flakes.
5. Combine the eggs, milk, salt, pepper and chopped bacon in a small bowl then pour over crust. Bake for 1 hour until center is firm and puffed. Let cool completely before slicing.

bacon, broccoli, pie crust, cheese, onion, eggs, milk, salt, pepper

Taken from tastykitchen.com/recipes/breakfastbrunch/broccoli-and-cheese-quiche/ (may not work)