Bacon and Blue Cheese Quiche
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- 9 inch pie crust
- 12 oz bacon
- 6 eggs
- 2 1/4 cups heavy whipping cream
- 2/3 cup blue cheese, crumbled
- 2 1/2 oz herbed cream cheese, cut into walnut sized pieces
- 1/2 cup pecan halves
- 1/2 red bell pepper, sliced
- pinch of salt
- pinch of black pepper
1Pre-heat oven to 350° F.
2Fry bacon until slightly crispy. Drain fat, chop into quarter size pieces and set aside.
3Place pie crust in greased 9’’ quiche dish and bake blind for approx. 10 minutes.
4Meanwhile, beat eggs in a mixing bowl. Add cream, cream cheese and blue cheese and mix well.
5Add bacon, pecans, sliced peppers, salt and pepper and stir until combined.
6Remove pie crust from oven and pour in filling mix. Return to oven and cook for a further 30 minutes.
7Check to see if quiche is cooked through by inserting a toothpick. If the toothpick comes out clean, the quiche is ready. If it is not yet ready, cover top with a sheet of foil to prevent burning and return to oven for a further 5- 10 minutes.
8Remove from oven and allow to cool for at least 10 minutes before serving.