Broccoli Cheddar Quiche

Set the crust into a pie dish, then add parchment paper and fill with pie weights or dried/rice beans. Par bake.

Remove the weights and brush the inside of the crust with whisked egg whites. Return to the oven to finish par-baking, then cool.

Cut the bacon into ½" pieces and fry until very crispy. Drain on a paper towel.

Sauté the broccoli, onion, and garlic in some of the bacon fat, until the onions are soft and translucent. Remove and cool.

Add the vegetables, bacon, and cheese to the cooled pie crust, dispersing evenly.

Whisk together the eggs, heavy cream, and milk until no chunks of eggs remain.

Pour the custard slowly all over the filling. It will come up to the very edge, but should not spill over the crust.

Top with chopped scallions, then bake until set.