refrigerated pie crust, room temperature (or save the trouble and use a frozen deep-dish pie shell, thawed)
4-oz. can mild green chilies, diced
green onions, chopped
monterey jack cheese, grated
sharp cheddar cheese, grated
1 1/4 c
half and half
How To Make bacon and green chile quiche
Preheat oven to 425 degrees F. Unfold crust using fingertips to press together any tears. Press crust into a 9-inch diameter deep dish. Press foil onto crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce oven temperature to 400 degrees.
Cook bacon in a heavy skillet over medium-high heat until brown and crisp. Transfer to paper towels to drain. Crumble bacon. Sprinkle bacon, then chilies and green onions over the crust.
Mix cheeses together and sprinkle over. Whisk eggs, half and half, and salt in a medium bowl to blend; pour mixture into crust.
Bake quiche until knife inserted into center comes out clean, about 35-45 minutes. Let quiche stand 5 minutes. Cut into wedges.
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