Veggie and Crab Quiche

This is my version of this classic French dish that a frequents brunch tables all across the world!

8 slices turkey bacon
1/2 red bell pepper minced
1/2 yellow bell pepper minced
1 cup fresh broccoli chopped
1 medium onion finely chopped
2 cloves garlic minced
1/2 teaspoon salt
1/2 teaspoon Old Bay seasoning
Black pepper to taste
4 large eggs ( I bought some eggs from a local farmer and they were rather small sink used 6)
1 cup milk/ heavy cream
1 cup shredded Swiss cheese (or cheese of your choice)
1 8 ounce package flake style imitation crab meat
1 9 inch store bought pie crust

Start by place the pie crust in a 350 degree oven for 10 minutes. Crisp the turkey bacon on a heavy bottom skillet, drizzle with a little olive oil, and set this aside for later. Add the vegetables to the pan there should be enough oil to cook them, if not drizzle a little more. Once the vegetables are tender add the crab and let this warm through. Set aside. Whisk the eggs, milk, and spices together well. Mix in the cheese. Chop the crispy bacon into very small pieces and add to the crab mix. Slowly pour the egg mixture over the crab mixture and stir to combine. Pour all this into your pie crust, this will be a lot, if you want to separate it out into two feel free. Place the pie plate on a baking sheet and bake at 350 degrees for 30- 35 minutes then turn the heat off and leave the quiche in for another 20 to 30 minutes. For more on this recipe or any others please email me at alesia.leach@gmail.com