Tuesday, July 21, 2015

green chile bacon quiche.

I have been hankering for a nice wedge of quiche ever since I had a tiny sliver at a cafe two weekends ago. This hits the spot.

1 refrigerated pie crust (half of15-ounce package), room temperature
1/4 cup of bacon bits
1 4-ounce can diced green chilies
4 green onions, chopped
1.5 cup shredded cheese (I used a blend of Mexican cheeses)
1 cup shredded sharp cheddar cheese (about 4 ounces)
1 cup heavy whipping cream
1/4 cup milk
4 eggs
A pinch of salt


Preheat oven to 425°F. Unfold crust. Press crust into 9-inch deep dish pie plate. Beat milk, cream eggs and salt in medium bowl to blend. Add cheeses, bacon bits, green chile and scallions. Pour into crust. Bake for 20 minutes. Reduce temperature to 375°F and continue to bake quiche for another 25 minutes until knife inserted into center comes out clean. 

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