Twenty-Something and Starving

With all this snow lately, I’ve been cooking up a storm. Snow days mean no class and no work. This last time around I had a pile of dishes in the sink, a room to be cleaned and homework I could have gotten a head start on. What’s a girl to do when she’s stuck inside all

Delightfully comforting on a snowy day, 
this bacon, broccoli 
and cheddar quiche is the absolute perfect 
brunch meal.

Bacon, Broccoli and Cheddar Quiche

1 frozen, ready-made pie crust (thawed)

4 large eggs

1/2 cup 2% milk

1/2 teaspoon black pepper

5 slices of thick cut bacon, chopped

1/4 cup red onion, diced

1/2 cup shredded cheddar cheese, divided

1/2 bag steam-in-a-bag frozen broccoli prepared to package directions, chopped

1. Preheat the oven to 350º.
2. Prick the bottom of your pie crust all over with a fork to prevent bubbles from forming during cooking, and place in the oven for about five minutes, just until you begin to smell it. Remove and set aside.
3. Place the chopped bacon into a large frying pan. Cook over high heat until brown and crispy, about seven minutes Add the red onion during the last minute of cooking time. Drain on a plate lined with paper towels and set aside.
4.  In a large bowl, whisk together the eggs, milk and pepper until it forms a smooth mixture. Add the cheese, broccoli, and bacon. Mix to combine.
5. Pour the egg mixture into the reserved pie crust. Top with remaining cheese.
6. Cook for 40 minutes or until the eggs are set and the cheese on top is melted and brown.
7. Let cool about 15 minutes before serving.