Brussels Sprout-Bacon Quiche

1. Saute the shallot in the olive oil until softened over medium high heat. Add the Brussels sprouts and saute until just tender but still bright green. Season with salt and pepper, and set aside.

2. Saute the bacon over medium heat until crispy. Drain well on paper towels.

3. Sprinkle the Fontina cheese over the bottom of the pie crust. Spread on the Brussels sprouts, and then top with the bacon pieces.

4. Whisk together the cream, milk, and eggs. Season with salt and pepper. Pour the custard mixture carefully over the quiche filling, and even everything out with a rubber spatula.

5. Bake at 375 degrees until puffed and brown, and until a knife comes out mostly clean (30-45 minutes depending on your pan size).