Broccoli, Bacon, Cheese Quiche - cooking recipe

Ingredients

1 pie crust (Unbaked for a 9-inch or 10-inch pie plate)
1 1/2 cups cheddar cheese (Shredded. Andrea used mild cheddar)
8 ounces powdered cheese sauce mix
1/4 cup white onion (chopped)
1 tablespoon minced garlic
1 lb bacon (chopped and cooked until almost crisp)
5 large eggs (Slightly beaten. Maybe 4 - some \"large\" eggs are larger than others)
2 1/2 cups half-and-half
1/8 teaspoon sage
1/8 teaspoon greek basil
salt and pepper

Preparation

1. Preheat oven to 350 degrees.
2. Chop and steam broccoli for 5 minutes.
3. Cook the bacon and remove just before it becomes crisp, set aside. Save 2 tablespoons of the bacon grease in the frying pan.
4. Saute onions and garlic in the 2 tbs. of bacon grease until onions are soft and translucent.
5. Slightly grease the pie pan and place the pie crust inside. Crimp and flute the edge of the crust so it is above the rim of the pie pan.
6. Place pie pan on a large cookie sheet. Quiches are notorious for bubbling over and the cookie sheet will save you from having to scrape burned cheese off the bottom of your oven.
7. In a medium bowl, mix cheese sauce, half-and-half, beaten eggs, salt, pepper and herbs, set aside.
8. Spread the shredded cheddar on the bottom of the pie shell in a single layer.
9. Add the bacon on top of the cheese in a single layer.
10. Add the garlic and onion spreading it over the beacon as evenly as possible.
11. Layer the broccoli on top.
12. Pour the cheese/egg/milk mixture over the top until everything is well covered.
13. Bake in the oven for 45 to 60 minutes or until a knife inserted in the center comes out clean.
14. Let it cool on a wire rack for 15 minutes and serve.