BACON AND VEGGIE QUICHE

BACON AND VEGGIE QUICHE
Mother's Day is next weekend and most people will fall into one of two categories if their mother is still living and they are able to celebrate with her.  They will either take her out to eat or find themselves scrambling for something unique and delicious to make for her as a way of celebrating the day.  Olivia adapted this recipe from one she found at www.pilllsbury.com.  You might just find this is the special dish that will  make your mom's eyes light up.  It would make for a nice breakfast in bed or perhaps a brunch addition. 

If you have never made quiche at home, wait no longer and don't be afraid to make one because you think it is too exotic for your weekday menu.  Quiche can be a great breakfast item or even dinner if paired with a salad or some fruit.  One of the best things about quiche is that you can be creative.  Mix and match ingredients.  Experiment with pairings you like. You might just find it becomes a "go to" favorite in your household.
-Nanette

BACON AND VEGGIE QUICHE

Ingredients

1 refrigerated pie crust, softened as directed on box

1 cup milk

4 eggs, slightly beaten

1/4 teaspoon salt

1/4 teaspoon pepper

8 slices bacon, crisply cooked, crumbled 

1 cup shredded Cheddar cheese (4 oz)

1/4 cup grated Parmesan cheese

1 red bell pepper and 1 purple onion sliced thin and sauteed

Steps

• 1  Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• 2  In medium bowl, mix milk, eggs, salt and pepper; set aside. Layer bacon, sauteed veggies, cheeses and onion in crust-lined plate. Pour egg mixture over top.
• 3  Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.