Thursday, March 19, 2009

Bacon and Cheese Quiche


As I mentioned in my last post I made breakfast for John's team at work and one of the things I made was this quiche. I don't eat quiche but John said he and his whole team loved it. He got many positive comments and several really nice emails about this quiche so I guess it's worth a try! The recipe is pretty simple. I did use a deep dish pie crust thought and I don't see how it would have all fit in a regular crust because it went right up to the brim on the deep dish crust.

Ingredients:
8 ounces bacon
1 (9 inch) unbaked 9 inch pie crust (Use a deep dish pie crust)
2 cups sharp Cheddar cheese, shredded
1 cup shredded Monterey Jack cheese
3 tablespoons all-purpose flour
5 eggs, lightly beaten
1 1/2 cups half-and-half (I used light cream)
1/2 cup diced onion
1 (4 ounce) can diced green chile peppers, drained (omitted)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Place crust in a 9 inch glass pie plate. Sprinkle bacon inside of crust. In a small bowl, combine Cheddar cheese, Monterey jack cheese and flour. In a separate bowl, beat together eggs, cream, onion and green chiles. Add cheese mixture; stir well. Pour mixture into pie crust.

Bake in preheated oven for 60 to 70 minutes, until set. Let stand 10 minutes before serving.

3 comments:

  1. Soooooo good this dish was amazing.

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  2. I bet bacon would be awesome in a quiche. This sounds amazing.

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