Spring Quiche

This is a yummy option for breakfast or a brunch and of course you could use a number of options for the filling. I chose a combination that has a nice savory flavor and is very seasonal for this time of year.

Spring Quiche

• 1 blind baked single pie crust

• 6 slices bacon, cooked and crumbled

• 1/4 lb brussel sprouts, sliced

• 1/4 bunch asparagus, cut up into 2 inch pieces

• 6-8 crimini mushrooms, sliced

• 3 eggs

• 1 1/2 c milk

• 1/2 c sharp white cheddar cheese

• salt and pepper to taste

• 1-2 Tbs butter, cut up
  

Preheat oven to 400. Place veggies on a baking sheet and toss with olive oil and season with salt and pepper. Bake for 20 minutes until tender and slightly browned. Cool and set aside. In a medium bowl beat together the eggs and milk until blended. Stir in the salt, pepper and cheese then fold in the bacon and veggies. Pour into prepared pie crust and bake at 375 degrees for 25 minutes until set and just jiggles in the middle.
Let cool completely before slicing.