Bacon Veggie Quiche
By: Emily Slayton
Published: Monday, October 31, 2011 - 3:25pm

Ingredients




1-2 Tbp Olive oil
¼ cup diced red pepper
½ cup chopped broccoli
¼ cup diced red onion
¼ cup chopped yellow squash
¼ cup chopped button mushrooms
2 cloves garlic, minced
5-6 slices bacon
2 roma tomatoes, sliced
Large handful of spinach leaves
½ cup ricotta cheese
½ cup shredded cheese (of your choice)
6 eggs
Salt and pepper to taste
1 sheet refrigerated pie crust

Preparation

1 Preheat oven to 375 degrees Fahrenheit. 2 Unroll crust and place into pie pan. Bake for 10 min at 375. Remove from oven. 3 Sauté red pepper and broccoli with the oil over medium heat for 3-5 min. Add onion, squash, mushrooms, and garlic. Sauté till al dente. 5-10 min. 4 While veggies sauté cook bacon, as desired.  In a separate bowl beat eggs with whisk or fork. 5 Mix in ricotta and shredded cheeses until well combined. Add salt and pepper to egg mixture. 6 Chop bacon and add to egg mixture. Add veggies to egg mixture. 7 Pour just enough mixture into the pie pan (with the precooked crust in it) to coat the bottom. 8 Place a large handful of spinach leaves over the egg mixture in the pie pan to create a layer. Por remaining egg mixture on top of spinach. 9 Top with sliced tomatoes, arrange as desired. 10 Cover in foil and back 40 min. Remove foil and bake an additional 20 min.

About

A simple quiche to make the morning of or the day before.