1 pie crust for 9 inch pie dish
½ to ¾ cup crumbled cooked bacon (about 6 to 8 slices)
1½ cups fresh broccoli florets, lightly steamed but still firm
10 ounces Cabot Seriously Sharp Cheddar, shredded
1½ cups shredded hashbrown potatoes (I found them in the refrigerator section near the cheese and eggs)
3 green onions (tops only) chopped. Save a few aside for topping the quiche after baking
¾ cup half and half
1 tsp ground black pepper
Cabot Sour Cream for topping if desired
To see how to make this recipe please visit Suburbia Unwrapped.
Photo and recipe courtesy of Diane Hoffmaster.