This cheesy breakfast quiche is loaded with delicious vegetables and bacon. The flaky, buttery crust holds up perfectly with the egg filling. It's great way to use leftover cooked vegetables, and easy to make vegetarian without the bacon.
Course: Breakfast, Brunch
Keyword: breakfast for a crowd, leftover vegetable recipe, quiche
1cupchopped cooked vegetables(Vegetables of your choice. Recommendations: onion, bell pepper, zucchini, squash, mushrooms)
4stripscooked bacon, chopped(OK to omit and make this vegetarian)
Preheat oven to 375°.
Roll out pie crust. Transfer the crust to a greased pie plate.
Cover the crust with aluminum foil or parchment paper. Add pie weights to the pie plate.
Bake the crust for 10 minutes (it will not be fully cooked after 10 minutes).
While the crust is baking, whisk together the eggs and heavy cream in a large bowl.
Stir half of the vegetables, cheese, and bacon into the egg mixture.
Remove the pie from the oven. Remove the aluminum foil/parchment paper and pie weights.
Transfer the egg mixture to the crust. Add the remaining vegetables and bacon, and use a spoon to gently move the bacon and veggies below the surface of the egg (it's OK if there are some pieces sticking up). Do the same with the remaining cheese.
Optional: use a pastry brush to brush the crust with some of the egg mixture from the quiche (this will help promote a nice golden finish).
Cover the edges of the crust with aluminum foil (or a crust shield, if you have one).
Bake for 35 minutes, checking occasionally after the first 20 minutes to ensure it's not beginning to get overdone. Remove the foil from the crust and cook for 5 more minutes, allowing the crust to cook to a golden finish.
If you don't have pie weights, dried beans or rice will do.
If you omit the bacon and don't replace with another meat, such as sausage, consider adding ½ kosher salt and a bit of black pepper. If you make this meatless, you don't need to add more vegetables because this is veggie-heavy anyway, but you could.