1 9-inch refrigerated pie crust, or homemade crust
2 slices of bacon, chopped
2 tsp olive oil
1 small leek, white part only, washed and chopped
2 cups thinly sliced, shaved or chopped Brussels sprouts
2 scallions, finely chopped
1/4 cup chopped mushrooms (white or cremini)
2 tsp fresh thyme leaves, or 1 tsp dried thyme
Kosher salt and black pepper
5 large eggs
1/2 cup lowfat or nonfat milk
Pinch of ground nutmeg
1/4 tsp fresh black pepper
7 oz shredded mild cheese (I use store-bought low-fat Italian cheese blend)
1/4 cup crumbled goat cheese
Preheat oven to 350° F. Fit the crust into a 9-inch pie plate, and set aside.
In a large nonstick skillet over medium heat, cook the chopped bacon until it is soft and starting to brown, but not crisp.
Reduce the heat to low. Add the olive oil, leek, Brussels sprouts, scallions, mushrooms and thyme, and cook, stirring occasionally, for 6-8 minutes to soften the vegetables. Remove the pan from heat, and set aside to cool for at least 10 minutes.
In a large bowl or 8-quart measuring cup, whisk together the eggs, milk, nutmeg and black pepper. Add the cheeses, and stir to combine.
When the vegetable mixture has cooled slightly, stir it into the eggs.
Immediately pour the egg mixture into the prepared crust, and carefully transfer it to the middle rack in the oven.
Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Let sit for at least 10 minutes to allow the eggs to set completely before you serve. Or, make ahead and let sit for an hour at room temperature, or up to one day in the refrigerator.