Garbage Quiche

This is the perfect Fall or Winter brunch treat. Bacon, Gruyere cheese, broccoli and plum tomatoes are layered into a pastry shell, covered with a savory egg-cream mixture, and baked for an hour until perfectly set and delicious. Makes two 9-inch quiches.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 321 Calories

Ingredients

• ⅛ teaspoon ground nutmeg
• 2 cups half-and-half
• salt and pepper to taste
• 5 eggs, beaten
• 1 pinch cayenne pepper
• 2 roma (plum) tomatoes, chopped
• 10 slices bacon
• 2 (9 inch) pie crusts, baked
• 8 ounces Gruyere cheese, shredded
• 1 small head fresh broccoli, diced
• 4 green onions

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Step 2

Evenly distribute bacon across bottom of each pastry shell, followed by half of cheese. Add broccoli, scallions, and tomatoes, then cover with remaining cheese.

Step 3

In a medium bowl, whisk together eggs, half-and-half, nutmeg, cayenne, salt, and pepper. Pour half of mixture into each pastry shell.

Step 4

Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes, until quiches are set in center.