Quiche Creation -- Make It Your Way! by Florence Jenkins

1 frozen pie crust -- 9 inch deep dish
2 cups of your choice of meat -- mix it up if you'd like -- bacon (cooked and crumbled), sausage (cooked and crumbled), ham or salami (chopped), Rotisserie chicken (shredded), crabmeat
2 cups of your choice of vegetables -- mix it up if you'd like -- spinach (chopped), broccoli (chopped), fresh kale (chopped), bell pepper (chopped), mushrooms (sliced), cherry or grape tomatoes (halved), onions (chopped), scallions (chopped)
2 cups of cheese -- mix it up if you'd like -- fontina, monterey or pepper jack, cheddar, gouda (regular, aged, or smoked), goat cheese, feta, Parmesan
6 large eggs
1-2 tbsp butter
1 1/2 cups heavy cream
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ground nutmeg (Optional)
salt and black pepper (to taste)
paprika (Optional for garnish)

Preheat oven to 400 degrees. Place frozen pie crust on a baking sheet and bake for 10 minutes. Reduce oven temperature to 350 degrees.
In a large skillet over medium-high heat, add butter. After the butter has completely melted, add vegetables. Cook 5-7 minutes, stirring occasionally, until vegetables are tender.
Pour the sauteed vegetables in a bowl, add meat and combine.
In a large bowl, whisk eggs, heavy cream, onion and garlic powder, salt, pepper, and nutmeg.
Spoon the meat and vegetable mixture in the pie crust, add the cheese and then pour on the egg mixture.
Bake 40 to 50 minutes or until set.

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