Bacon Veggie Quiche

Eggs are usually associated with breakfast egg-cept when you make this savory egg custard meal in a pie for supper!

Ingredients:

4 slices of bacon

1/2 cup chopped onion

1/2 cup chopped red pepper

1 cup roughly chopped baby spinach

2 green onions, sliced

4 eggs

2 cups shredded cheese (gruyère, cheddar or mozzarella)

1 1/4 cups milk

1 tsp smoked paprika

1 tsp onion powder

1 tsp Mrs Dash original blend (or salt and pepper)

2 tbsps crumbled feta

10" pie shell

If you don't already have a store bought and baked pie shell, just roll out your favourite pie dough and place it in a 10" pie plate. Prick all over with a fork then line with parchment and place a glass pie plate inside (or use beans or pie weights). Place in the fridge 15 minutes then trim the extra overhang of dough. Blind bake in a 425°F oven for 10 minutes. Remove from oven and carefully take out the extra pie plate and parchment. Return to the oven for 5 minutes.

While the pie shell bakes fry the bacon, then remove from pan to cool and crumble. Add the onion and red pepper to the same pan and cook just to soften. Cool.  Whisk the eggs, milk and seasonings together. Add the spinach and sliced green onions.

Sprinkle the bacon, onion and red peppers on the bottom of the pie. Top with shredded cheese then pour in the egg mixture. Sprinkle with crumbled feta and more tops of green onions if you like. 

Bake at 375°F for 45 minutes then let stand 10 minutes before slicing. Can be served hot or at room temperature.

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