bacon and tomato quiche
(3 ratings)
This is a quick and easy dish for breakfast, brunch, or a light supper. It can easily be made into small individual bite-size pastries for a tea or party. My husband likes the combination of flavors.
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(3 ratings)
method
Bake
Ingredients For bacon and tomato quiche
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6slices bacon (i use oscar meyer real bacon pieces, they are already cooked)
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1/4 cbutter
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2green onion with tops, chopped
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2-3tomatoes, seeded and chopped
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pinch of thyme
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3 -4 large basil leaves, chopped
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chopped garlic, as desired
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6eggs, beaten until well mixed (i use the equivalent amt. of egg beaters)
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freshly ground black pepper
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mrs. dash to taste (or salt)
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19 inch baked pie shell
How To Make bacon and tomato quiche
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1Preheat oven to 400 degrees. Have pie shell at room temp. Dust bottom of pie pan with flour, then dust bottom of pie shell with flour after you put dough into the pie pan, this keeps pie crust from getting soggy. Bake about 10-12 minutes (you will finish baking later). Lower oven temp. to 350. Melt butter in frypan. Chop bacon, if not using already cooked bacon pieces. Add to melted butter bacon, chopped onions and saute over moderate heat until golden in color. If I'm using already cooked bacon, wait until onions are about done to add. Add tomatoes, herbs, garlic and black pepper. Cover and simmer about 10-15 minutes. In bowl, beat eggs until well mixed. Allow tomato mixture to cool slightly before adding eggs. Combine eggs and onion mixture and pour into pie shell. Bake about 25 minutes until filling is set and golden. Serve hot or cold.
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