Loaded Potato Quiche

Directions

1. Preheat oven to 350°F
2. Peel potatoes and shred, using a hand grater or a food processor. (Will need 1-2 potatoes, depending on size.)
3. Spray a 9-inch pie plate with cooking spray or rub with butter
4. Roll puff pastry sheet so it is slightly bigger than your pie plate. Press into plate and crimp edges. Set aside
5. In a large bowl, beat eggs lightly. Dip a pastry brush into the beaten eggs, and brush the crust of the puff pastry with the egg
6. Add half and half to eggs in the bowl, salt, and pepper. Whisk to combine
7. To the egg mixture, add bacon, green onions, broccoli, and cheese. Stir to combine
8. Pour mixture into pie crust and smooth into an even layer
9. Place into oven and lay a sheet of aluminum foil lightly over the quiche to prevent over browning
10. Bake for 1 hour or until the middle is just set
11. Let cool slightly. Garnish with sour cream and green onion, if desired
12. Store leftovers in the refrigerator for 3-4 days. May be served warm or cold, depending on preference