tomato-bacon quiche

Name: Tomato-bacon quiche
Prep time: 15 min
Cook time: 40 min
Yield: 8
Cuisine: French
Ingredients: 1/4 cup(s) real bacon bits; 1 - 9" unbaked deep dish pie shell; 3 - eggs; 1 - 8 oz pkg cream cheese, softened; 1/2 cup(s) light cream; 1/4 teaspoon(s) each salt and pepper; 1 large tomato, cut into 12 thin wedges

(2 RATINGS)

76 Pinches

sherry monfils

worcester, MA

Updated on May 11, 2012

One of the many quiche recipes my mom always made. Simple, but elegant.

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prep time 15 Min

cook time 40 Min

method ---

yield 8 serving(s)

Ingredients

1/4 cup real bacon bits
1 - 9" unbaked deep dish pie shell
3 - eggs
1 - 8 oz pkg cream cheese, softened
1/2 cup light cream
1/4 teaspoon each salt and pepper
1 large tomato, cut into 12 thin wedges

How To Make tomato-bacon quiche

Step 1

Heat oven to 400. Spray a deep dish, 9" pie pan w/ cooking spray. Place pie crust in pan. Sprinkle bottom of crust w/acon bits.

Step 2

In bowl, beat eggs until frothy. Beat in cream cheese until smooth. Add remaining ingredients, except tomato.
Step 3

Beat all ingredients until combined. Pour mix over bacon bits. Arrange tomato wedges in a pinwhell design on top of cream cheese mix. Bake 20 mins. Reduce heat to 350 and bake another 20 mins, until set. TIP: place foil around edges of pie to prevent crust from cooking too quickly. Take foil off the last 10 mins of cooking time.
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