Bacon and Green Chile Quiche
Daily Inspiration S
1refrigerated pie crust, room temperature (or save the trouble and use a frozen deep-dish pie shell, thawed)
1 can(s)4-oz. can mild green chilies, diced
4green onions, chopped
1 cmonterey jack cheese, grated
1 csharp cheddar cheese, grated
1 1/4 chalf 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.