Bacon And Green Chile Quiche Recipe

Ingredients for Bacon And Green Chile Quiche

• 1 (9-inch) refrigerated pie crust
• 4-6 slices bacon
• Mild Green Chilies
• 2 tablespoons chopped green onions
• Monterey Jack Cheese
• Sharp Cheddar Cheese
• 4 large eggs
• 1/2 cup half-and-half
• 1/4 teaspoon salt

How to Make Bacon And Green Chile Quiche

1. Preheat oven to 425°F (220°C).
2. Unfold one 9-inch refrigerated pie crust and gently press it into a 9-inch deep-dish glass pie plate. Trim any excess dough.
3. Lightly prick the bottom of the crust with a fork.
4. 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.
5. Bake for 5 minutes.
6. Remove from oven and carefully remove the foil and pie weights.
7. Reduce oven temperature to 400°F (200°C).
8. Cook 4-6 slices of bacon in a heavy skillet over medium-high heat until crispy. Remove from heat and drain on paper towels.
9. Crumble bacon into small pieces.
10. Evenly sprinkle 1/2 cup chopped green chilies and 2 tablespoons chopped green onions over the pre-baked crust.
11. Sprinkle with crumbled bacon.
12. In a medium bowl, combine 1/2 cup shredded cheddar cheese and 1/4 cup shredded Monterey Jack cheese. Sprinkle evenly over the filling.
13. In a separate bowl, whisk together 4 large eggs, 1/2 cup half-and-half, and 1/4 teaspoon salt until well combined.
14. Pour the egg mixture evenly over the cheese and bacon mixture.
15. Bake for 35-45 minutes, or until a knife inserted into the center comes out clean.
16. Let the quiche stand for 5 minutes before slicing and serving. Enjoy!