Broccoli and Cheese Quiche


one 9-inch unbaked pie crust

6 oz shredded monterey jack cheese

1 tbsp onion flakes

1 large bunch broccoli, chopped into florets (about 2 cups)

3 eggs, lightly beaten

1/4 tsp salt

1/4 tsp pepper

1 cup milk

4 slices bacon


Preheat oven to 350 degrees.

Fry the bacon over low heat until crispy. Drain on paper towels and then roughly chop. Set aside.

In a large pot of boiling water, cook the broccoli florets for about six minutes, until bright green. Drain and rinse with cold water.

Press your unbaked pie crust into a greased nine inch pie 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.

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.


1.5 hours