Carrot Quiche

Ingredients:

• 1 frozen pie crust 

• 4 Chef Hak’s roasted rainbow carrots, diced

• 3 scallions, sliced, with the white and green parts separated 

• ½ of a red bell pepper, diced

• 2 pieces of bacon, cut into small pieces

• 8 eggs 

• ¼ cup shredded sharp cheddar cheese

• 1 tsp salt 

Instructions: 

1. Bake your pie crust at 350 for 10-12 minutes, until slightly browned

2. Remove the pie crust from the oven and increase the oven temperature to 400°

3. In a skillet over medium heat, saute the bell peppers, carrots, bacon, and the white parts of the scallions until the bacon is browned and the veggies are tender

4. Crack the eggs into a bowl and add salt and the green parts of the scallion. Whisk well to combine  

5. Transfer the sauteed veggies to the pie crust, top with shredded cheese, then the egg mixture. 

6. Transfer to the oven and bake for 25-28 minutes, until cooked.