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Smoked Bacon and Broccoli Quiche (toucinho)

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Ingredients
  

  • 1 refrigerated pie crust
  • 1 Tbsp olive oil
  • ½ large onion diced
  • 2 inch cube of Portuguese Toucinho smoked bacon thinly sliced
  • 1 sliced small red pepper
  • 1 cup sliced mushrooms
  • 1 cup frozen or fresh broccoli spears
  • 3 large eggs
  • ½ teaspoon salt
  • 1 cup milk
  • 1 ½ cups shredded cheese mozzarella, cheddar, assorted

Instructions
 

  • Preheat oven to 425 degrees F.
  • Thaw pie crust as directed in package.
  • Add olive oil to a skillet; add diced onion and bacon, sauté until golden.
  • Add red peppers, mushrooms and broccoli. Cook for 5 to 10 minutes until vegetables are tender, stirring often. Set aside.
  • In a large bowl add eggs, milk and salt and whisk until well combined.
  • Mix in shredded cheese then add in the vegetable mixture.
  • Pour into pie shell and bake for 10 minutes at 450 degrees, reduce temperature to 350 and bake for an additional 30 to 35 minutes or until filling is set.
  • If crust is browning too quickly cover sides with foil.
  • Remove from oven and cool 10 minutes before slicing.
  • For Spinach Chourico Quiche, substitute the bacon with Chourico and the broccoli with Spinach.