CAULIFLOWER, BROCCOLI, AND BACON QUICHE

Ingredients

1 small head cauliflower, cored and cut into bite-size florets

1 small head broccoli, thick stem removed and broken into bite-size florets

1 pie crust for 10” pie

2 ½ cups Jarlsberg or gruyere cheese, shredded

5 eggs

½ cup cottage cheese

1 cup heavy cream

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

1 teaspoon salt

1 teaspoon black pepper

6 slices bacon, cooked crisp and chopped

1 small onion, finely chopped

Instructions

Bring a large pot of water to a boil and cook the cauliflower and broccoli florets until very tender when pierced with the tip of a steak knife, about 8-10 minutes.  Drain well in a colander and set aside.

Form the pie crust into the pie plate.  Sprinkle ½ of the shredded cheese in the bottom of the crust.

In a large bowl, combine the eggs, cottage cheese, heavy cream, Italian seasoning, salt, pepper, bacon, and onion.  Whisk to combine.  Fold in the cauliflower, broccoli, and 1 ½ cups of the remaining shredded cheese.  Pour this mixture into the pie crust and spread it evenly.  Top with the remaining ½ cup of cheese.

Bake for 45-55 minutes until the center is set and a knife inserted in the center comes out clean.  Let set for 30 minutes before cutting.  Serve slices warm or at room temperature.

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