Bacon and Broccoli Quiche

• 2 cups broccoli florets
• 6 eggs
• 1 cup evaporated milk
• 1 1/2 cups mixed grated Cheddar and Jack cheeses
• 1/4 cup imitation bacon bits
• 1/2 teaspoon salt
• 1 prepared piecrust (see page 5)

1. Preheat the oven to 325F.
2. Place a large saucepan with 1 inch of water over high heat and bring to a boil.
3. Add the broccoli to the pan, cover, and cook for 4 minutes, or until tender.
4. Drain the water.
5. (Alternatively, if you have a microwave, place the broccoli in a microwave-safe container and add a little water.
6. Cover with plastic wrap or wax paper and microwave on high heat for 5 minutes, or until tender.)
7. Whisk together the eggs and evaporated milk in a large bowl.
8. Stir in the cheese, broccoli, bacon bits, and salt.
9. Press the piecrust into an ungreased 9-inch pie or tart pan.
10. Using a fork, press the tines into the crust around the rim to make a simple pattern.
11. Pour the egg mixture into the crust and bake for 30 to 35 minutes, or until lightly browned and set in the center.
12. Remove from the oven and cool completely.
13. Cut into wedges or squares just prior to serving.
14. Okay, this may seem obvious, but Ill mention it anyway.
15. Store-brand piecrusts are substantially cheaper than the name brands, and theyre usually just as good.

broccoli florets, eggs, milk, mixed grated, bacon bits, salt

Taken from www.epicurious.com/recipes/food/views/-bacon-and-broccoli-quiche-383130 (may not work)