Breakfast Quiche

For crust you will need:
1 9" frozen pie crust

Preheat oven to specified temperature on pie crust packaging. Place pie crust in 9" pie pan and prepare crust by pinching the edges and poking holes in bottom of crust with a fork. Bake pie crust and remove before edges turn brown. While crust is baking, prepare filling. Remove crust and cool; if needed, cover the edges to prevent burning.

For filling you will need:
1.5 c Egg Beaters
.5 c 2% Lactaid milk
.5 c Go Veggie Shreds - mozzarella
.5 c Go Veggie Shreds - cheddar
6 slices Butterball Pre-Cooked Turkey Bacon, chopped
salt and pepper to taste

Whisk egg and milk in mixing bowl before adding remaining ingredients. Pour egg mixture into baked crust and return to oven for 40 minutes or until center is set and top is golden brown.

Ingredients in the filling can be adapted to whatever you like - I've made this with broccoli/cauliflower & cheddar, shredded zucchini and tomatoes with mozzarella and parmesan, and even used leftover turkey from Thanksgiving with Swiss cheese. When using ingredient with a lot of water - such as zucchini - make sure to remove as much water as possible to ensure that the quiche sets properly while baking