You know you’ve got a good recipe when you make it two weekends in a row! This was great for Father’s Day (real men DO eat quiche!) and then the following week for a birthday party at the beach. If you use purchased frozen pie crust it really takes no time at all to throw together, and you can make it a day ahead and then reheat it in the oven for your party. With fresh berries for breakfast or a green salad for brunch, this is one for the “keeper” file. Credit goes to Gayle Gardner of Albuquerque, New Mexico for this savory treat.
1 refrigerated pie crust (half of 15-ounce package), room temperature
8 strips bacon
1 4 ounce can diced green chilies, 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
4 eggs
1 tsp. salt
1 ear fresh corn (optional)
Preheat the oven to 425 degrees. Unfold the crust. Using wet fingertips, press together any tears. Press crust into 9-inch deep dish pie plate. Press foil over crust to hold the shape. Bake 5 minutes. Remove from the oven; remove foil. Reduce temperature to 400 degrees.
Cook bacon in a 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 the crust. If you are using the corn, cut the kernels off of the cobb, and sprinkle about a cup of them into the pie shell. Combine the cheeses and sprinkle evenly over. Beat the half and half, eggs and salt in a medium bowl to blend. Pour half and half mixture into the crust.
Bake quiche on lowest oven rack until knife inserted into center comes out clean, about 45 minutes. Let stand 5 minutes before cutting into wedges. Serves 6.
Note: I added the corn to the recipe and thought it really added a fresh crunch. My bacon slices were quite large from the butcher shop, so I used fewer. I’m not sure how necessary the 5 minute pre-bake of the crust is, but I did do it. And microwaving the bacon works fine! I served this with salsa on the side.
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