Bacon & Eggs Quiche Diane

Vegetables, Bacon & Eggs w/ Gruyere and Swiss Cheese in a Pizza Pie Dough Shell.

Ingredients:

1 jar - Artichoke hearts, drained
1 cup - Quartered mushrooms, raw or sautéed
2/3 cup - Chopped scallions or green onions
4-6 strips - Softly cooked bacon, cut bite size
2/3 cup - Broccoli flowerets
2/3 cup - Spinach, cooked, drained, chopped
1/4 lb each - Gruyere and Swiss cheese slices, cut into strips
4 - Medium eggs
2/3 cup - Heavy whipping cream
Salt
Black pepper
Cayenne pepper
15" round pie dough shell

Preparation:

Prepare and form a raw pizza or pie dough shell in a 9"-12" rustica pan or pie pan, then lightly coat the dough surface with olive oil. Or, try substituting the pie dough with this pizza dough recipe. Pizzeria Pizza Dough Recipes.

Into the shell, layer the artichokes, mushrooms, onion, bacon, broccoli and cheeses.

Lightly beat the eggs and heavy cream, adding a little salt, pepper and dash of cayenne, until the mixture thickens slightly.

Pour over the contents in the pan.

Bake at 350°F for about 25 to 30 minutes, or until the mixture has set and the top and crust have browned.

Cool slightly, remove quiche from baking pan, cut into serving slices and return to pan for serving.