| 5 Bacon Strips, cooked and chopped | |
| 6 Eggs | |
| ½ cup Half and Half | |
| ½ tsp. Garlic Powder | |
| ¼ tsp. Paprika | |
| Refrigerated Pie Crust | |
| ½ cup Frozen Peas, thawed | |
| ½ cup Chopped Asparagus | |
| 8 Cherry Tomatoes, cut in half | |
| ¼ cup Chives | |
| ¼ cup Crumbled Feta | |
| 4 oz. Fresh Mozzarella, torn | |
| ¼ tsp. Salt | |
| ¼ tsp. Black Pepper |
The Garden Vegetable Quiche is a delightful mix of fresh vegetables and creamy cheese baked in a golden, flaky crust.
| 1. | Preheat the oven to 375F. |
| 2. | Unroll pie crust and press into a 9” or 10” oven-proof skillet. Crimp the edges along the top, if desired. |
| 3. | Whisk together the eggs, half and half, garlic powder, paprika, salt, and pepper in a large bowl. Set aside. |
| 4. | Add the cooked bacon, peas, asparagus, tomatoes, chives, feta, and mozzarella on top of the pie crust. Then pour over the egg mixture that you previously whisked. |
| 5. | Bake for 35 – 40 minutes, or until the center is set. Let cool for 10 minutes before slicing and serving. |
