Bacon, Veggie, and Cheese Quiche

I make quiches all of the time! It is an inexpensive way to entertain and can be as varied as your imagination. When I hosted a French-themed book club in August, I made five different quiches. The ladies loved trying them all! For dinner the other night, I made a bacon, veggie, and cheese version that used up many ingredients I had in the fridge, yet was satisfying after a long day teaching.

1/2 lb bacon, cooked and crumbled
1 zucchini, chopped and sautéed
1 bunch of asparagus, chopped and sautéed
1/2 onion, diced sautéed
1 red bell pepper, chopped and sautéed
2 Tbsp fresh basil, chiffonade
1 cup shredded cheese (I used 2% cheddar)
6 eggs
Splash of milk
Pinch of nutmeg
1 tsp garlic powder
Sea salt
Freshly ground pepper
1 refrigerated pie crust

Cook your bacon on a plate in the microwave and crumble. My rule of thumb is 5 minutes for 5 slices, but test yours out. Chop all of your veggies and sautéed with cooking spray for about 10 minutes or until they begin to get soft. In a mixing bowl, combine the eggs, milk, and spices and whisk. Unfold your pie crust in a pie pan. Assemble your bacon, veggies, and cheese. Pour in your egg mixture. Top with the basil. Bake in a 350 degree oven until set, about 35 minutes. Slice and serve!

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