Bacon-Broccoli Quiche (Egg Pie)

Contrary to the 1982 best-selling book, Real Men Don't Eat Quiche, my guys will happily eat this quiche, especially if I call it egg pie. And while broccoli might not be their very favorite, the bacon overrides for the win.

1 unbaked pie crust

6 tablespoons of chopped bacon (I used Kirkland Bacon Crumbles or use 6 bacon slices)

2 cups broccoli, chopped

1 cup grated cheese (I used Kirkland Shredded Mexican Style Blend Cheese)

¾ cup milk

½ cup heavy cream

3 eggs

½ teaspoon salt

½ teaspoon pepper

½ teaspoon smoked paprika

Preheat the oven to 350F degrees.

Following package instructions, place the unbaked pie crust in a pie pan.

If using bacon slices, cook the bacon in a large skillet. Remove from skillet and drain on a paper towel.

If using bacon crumbles, cook the broccoli in a large skillet with 3 tablespoons of bacon until broccoli begins to soften (a few minutes). In a large bowl, combine with remaining bacon. Add the cheese, and mix roughly. Transfer to the unbaked pie crust.

Whisk together the milk, cream, eggs, salt, pepper, and smoked paprika. Pour over the bacon/broccoli cheese into the pie crust.

Bake for 30 minutes, or until the center is set with no visible liquid. Let stand for five minutes before cutting.

Note: I had to back mine for about 50 minutes. I’m not sure if my oven is slowing down (it’s getting up there in years) or if I did something wrong, but the pie tasted great.