Looking for a way to use up the sad, neglected vegetables in your fridge? Grab some bacon and brie to turn your “scraps” into a Bacon & Brie Vegetable Quiche, perfect for everyone in the family. Serve with a small little green salad and it’s perfect for breakfast, lunch or dinner! It’s great as leftovers because the taste holds up when reheated.
This recipe makes two quiches. You can substitute other types of veggies or cheeses according to what you have handy. You can also bake it without a crust as a frittata in a cast iron skillet or baking dish.
2 prepared pie crusts
8 strips of bacon, cooked and cut into small chunks
1 small sweet onion, diced
1 bunch chopped rainbow chard
3 oz Mozzarella cubed
4 or 5 small tokyo turnips sliced
4-5 baby summer squash sliced
5 oz. brie, cut into small chunks
1 dozen eggs
1/2 cup milk or half-and-half
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
2 tsp. chopped fresh thyme
- Preheat oven to 350 degrees. In a large skillet over medium-high heat, combine the stems of the chard, onion, squash and turnips, cook for about 10 minutes until they are browned.
- Add the greens of the chard and cook until they are wilted, about 6 minutes. Let the veggie mixture cool.
- Assemble in pie crust by alternating between layer of the cooked vegetables and the cheeses
- In a large bowl, whisk together the eggs, milk, salt, pepper and herbs.
Pour this mixture over the bacon, vegetables and cheeses in the pie crusts.
- Bake for 25-30 minutes.