QUICHE:
4 thick-cut slices bacon, chopped
1 small onion, chopped
1 medium head of broccoli, florets only, chopped into bite-size pieces
2 garlic cloves, minced
¼ tsp crushed red pepper flakes
7 large eggs
1 cup half-and-half
Kosher salt and black pepper
8 oz. sharp yellow cheddar cheese, shredded

Pastry:
Use your favorite pie crust pastry.

Filling:
Preheat your oven to 200 C.
Sauté the bacon until the fat has rendered and the bacon is nice and crisp.
Remove with a slotted spoon and drain on a paper towel lined plate.
Pour out all but 1 tbs bacon fat. Return the skillet to medium heat.
Add the onion and broccoli floret pieces; sauté until softened and the onions are translucent, about 3-5 min. Add the garlic and crushed pepper flakes and cook 1 minute more.
Shut off the heat and set aside.

In a medium bowl, whisk together the eggs and half-and-half.
Add salt and pepper to taste.
To assemble the quiche: spoon the broccoli mixture over the bottom of the pie crust.
Add half the cheese and spread in an even layer.
Now pour the egg mixture carefully over the filling. Add the rest of the cheese on the top.
Place the pie plate on a baking sheet.
Carefully slide into the oven and bake for 45-50 minutes, until the top is lightly browned.
Let rest about 10-15 minutes, then slice into wedges and serve hot.