Bacon and Brussels Sprout Breakfast Quiche
“Flavor Friends” bacon and Brussels sprouts team up again, and this time they’ve invited cheddar to play. This pantry-friendly quiche makes for a rich, cheesy breakfast that’s easy to prep and easy to clean up after, too, since it only uses one pot and one pie plate.
Ingredient
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 4 slices bacon, coarsely chopped
- 1 cup thinly sliced Brussels sprouts
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup half-and-half
- 1/8 teaspoon ground pepper
- 1 1/2 cups shredded cheddar cheese (6 oz)
Direction
- Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. DO NOT PRICK CRUST. Bake 8 to 10 minutes or just until edge begins to brown (if crust puffs up in center, gently push down with back of wooden spoon).
- Meanwhile, heat 10-inch skillet over medium heat. Add bacon; cook 7 to 9 minutes, stirring occasionally, until bacon is crisp. Using slotted spoon, transfer bacon to paper towel-lined plate. Add sprouts to same pan with bacon drippings with 1/4 teaspoon of the salt; cook 5 to 6 minutes, stirring occasionally, until tender. Transfer with slotted spoon to plate with bacon. Discard remaining bacon drippings.
- In medium bowl, beat eggs, half-and-half, remaining 1/4 teaspoon salt and the pepper with whisk until well blended.
- Layer bacon sprout mixture and cheddar cheese in partially baked crust. Pour egg mixture over layers.
- Cover crust edge with strips of foil to prevent excessive browning; bake 23 to 28 minutes, or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.
