• Cooking Time: 45 minutes
• Servings: 6
• Pastry for 9" one-crust pie (I added some shredded Parmesan cheese to mine)
• 4 eggs
• 2 cups half and half
• 1 lb bacon, cooked and chopped
• 1 cup shredded cheddar cheese
• 1/3 cup chopped onion
• 1 handful arugula
• 1/2 tsp salt
• 1/2 tsp pepper
• Pinch or two cayenne pepper
• 1 or 2 Avocados, sliced
• 1 tomato slice
• 1 handful grape tomatoes, cut in half

1. Preheat the oven to 425' F
2. Prepare your pastry and line your 9" pie plate with it.
3. Beat the eggs and half and half. Add the bacon, cheese, onion, arugula, salt, pepper and cayenne. Pour into your prepared pie plate.
4. Decorate the top with the tomatoes and avocado slices.
5. If you don't want to do that...just chop it all up and mix it in with the rest of the goodies. Sprinkle the top with a little pepper if you'd like.
6. Bake for 15 minutes. Reduce the heat down to 300' F and continue baking for another 30 minutes or so. If the crust is getting too dark, just cover it with a strip of tin foil. To test for done-ness, insert a knife halfway between the center and the edge. If the knife comes out clean, then its done. If not...back in the oven it goes.
7. Allow the quiche to sit for 10 minutes before serving.

The California Avocado Commission sent me a case of avocados. Of course I had to do something special with them. I came up with a BLT w/ avocado quiche that even my non-quiche liking daughter loved! This would be great for a Sunday brunch or holiday breakfast.