Ingredients for Bacon And Green Chile Quiche
- 1 (9-inch) refrigerated pie crust
- 4-6 slices bacon
- 1/2 cup chopped mild green chilies
- 2 tablespoons chopped green onions
- 1/4 cup shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 4 large eggs
- 1/2 cup half-and-half
- 1/4 teaspoon salt
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How to Make Bacon And Green Chile Quiche
- Preheat oven to 425°F (220°C).
- Unfold one 9-inch refrigerated pie crust and gently press it into a 9-inch deep-dish glass pie plate. Trim any excess dough.
- Lightly prick the bottom of the crust with a fork.
- Line the crust with aluminum foil, ensuring it covers the entire bottom and sides. Add pie weights or dried beans to prevent the crust from puffing up.
- Bake for 5 minutes.
- Remove from oven and carefully remove the foil and pie weights.
- Reduce oven temperature to 400°F (200°C).
- Cook 4-6 slices of bacon in a heavy skillet over medium-high heat until crispy. Remove from heat and drain on paper towels.
- Crumble bacon into small pieces.
- Evenly sprinkle 1/2 cup chopped green chilies and 2 tablespoons chopped green onions over the pre-baked crust.
- Sprinkle with crumbled bacon.
- In a medium bowl, combine 1/2 cup shredded cheddar cheese and 1/4 cup shredded Monterey Jack cheese. Sprinkle evenly over the filling.
- In a separate bowl, whisk together 4 large eggs, 1/2 cup half-and-half, and 1/4 teaspoon salt until well combined.
- Pour the egg mixture evenly over the cheese and bacon mixture.
- Bake for 35-45 minutes, or until a knife inserted into the center comes out clean.
- Let the quiche stand for 5 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
9g
Fat
81g
Carbs
6g
