Monday, July 26, 2010

Bacon and Green Chile Quiche

I made this for Aunt Char's and Rachel's last breakfast here. It was good. I had to sub for the green chilies since I realized at the last minute I was out of them. I used home canned pickled peppers. I liked the sweetness it gave. I would make this again.

Bacon and Green Chile Quiche
recipe from Bon App├ętit Magazine and

1 refrigerated pie crust (half of 15-ounce package), room temperature
8 strips bacon
1 4-ounce can diced green chiles, drained
4 green onions, chopped
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 cup shredded sharp cheddar cheese (about 4 ounces)
1 1/4 cups half and half Beth's notes: subbed canned milk
4 eggs
1/2 teaspoon salt

Preheat oven to 425°F. Unfold crust. Using wet fingertips, press together any tears. Press crust into 9-inch deep dish pie plate. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400°F.

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon. Sprinkle bacon, then chilies and green onion over crust. Combine Monterey Jack cheese and cheddar cheese and sprinkle over. Beat half and half, eggs and salt in medium bowl to blend. Pour half and half mixture into crust.
Bake quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve. Beth's notes: This was done in about 30 mintes for me.

1 comment:

  1. I am constantly substituting canned milk, too. It is so handy to have on hand. This sounds like a great combination. I love quiche!