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Bacon and Green Chile Quiche
Ingredients
- 1 refrigerated pie crust (7 oz.)
- 8 slices bacon
- 1 (can) 4 oz. diced green chilies, drained
- 4 green onions, chopped
- 4 oz. shredded Monterey Jack cheese
- 4 oz. shredded sharp cheddar cheese
- 1 1/4 cups half-and-half
- 4 large eggs
- 1/2 tsp. salt
Directions
- 1. Preheat convection oven to 375°F.
- 2. Unfold crust and press into 9-inch deep-dish pie plate; flute edges. Press foil over bottom of crust to hold shape. Bake 5 minutes. Cool slightly and carefully remove foil.
- 3. Remove pie crust from oven; remove foil. Reduce oven temperature to 350°F.
- 4. Meanwhile, cook bacon in skillet on medium heat until brown and crisp. Remove and drain on paper towels; crumble.
- 5. Sprinkle bacon, chilies, green onions and cheeses over bottom of crust.
- 6. Beat half-and-half, eggs and salt in bowl to blend. Pour over mixture in crust.
- 7. Bake 40 to 45 minutes or until knife inserted near center comes out clean. Let quiche stand 5 minutes before cutting into wedges to serve.
- Nutritional information per serving: Calories 577; Total Fat 48g; Saturated Fat 22g; Tran Fat 0; Cholesterol 213mg; Sodium 1076mg; Total Carbohydrate 18g; Dietary Fiber 0g; Total Sugars 0g; Protein 19g
