Quiche: Broccoli/vegetable and Bacon

 Start with 6 frozen pie crusts:

Preheat oven to 350. With a fork, put three or four sets of holes in the bottom of the crust. Bake for 15 minutes. Remove to cool.

Take one package bacon and cut into pieces about 1 inch long. Cook so most grease is out, but do not burn. Remove bacon.

In a large pan on the stove turned to medium, add a thin layer of olive oil.

Take 4 large broccoli heads. Slice the thick stem ends into about 1/4 inch slices and add to the pan to sauté.

Cut onion into pieces (you can decide on the type and may want to mix it such as red and Walla Walla). Add 4 cups to the vegetables being sauteed and mix. 

Ad 3/4 cup to 1 cup chipped sweet peppers (include the seeds) to the vegetables being sauteed and mix.

Cut up and add the tops of the broccoli. 

Allow vegetables to sauté until soft, stirring periodically to keep from burning.

When the vegetables are mostly soft, add 3-4 cups spinach.

Mix and turn the heat off.

In either a blender that can chip or with a food processor, chop the vegetables and bacon into fine/small pieces, but do not puree. 

Add mix to a large bowl.

Add 20 eggs

1/4 cup milk

2 lbs shredded cheese.

With a mixer, mix all ingredients.

Add 1 tbs dried crushed jalapeno peppers

Mix further.

Add all the ingredients to the pie crusts.

Bake in oven at 350 for 1 hour 15 minutes.