Classic French Quiche

1 10 inch pie crust, unbaked (I used a deeper dish one from the freezer section)

8-10 pieces of bacon, cooked crisply

1/2 lb. broccoli cut into flowerettes or equal amount of spinach or cauliflower (i used a combo of all 3)

1 1/2 cups grated Gruyere cheese

1 lb. Emmentauer cheese grated (these cheeses are quite expensive and you can use any other white cheese.  I used an Italian blend of cheese or monterey jack or swiss will work.)

2 eggs

1 cup heavy cream

1/2 teaspoon salt

1/4 lb. cooked ham, thinly sliced

Preheat oven to 350.  Break bacon into small pieces and form bottom layer in pie crust.  Steam vegetables of choice until crisp tender and drain.  Layer vegetables and cheeses; reserve 1 cup cheese for topping.  In a small bowl whip cream, eggs and salt together for 2 min. Pour evenly over vegetables-cheese layers; then top with the remaining cheese.  Garnish with ham.  Bake for 45 min. (if it's deep dish pie crust longer).  Quiche is done when a knife inserted into the middle comes out clean.  Allow to stand for 15 min. to set up before serving.  

Yield: 6 servings

Assemble: 30 min.

Bake: 45 or more