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bacon and green chile quiche
Bacon and Green Chile Quiche Recipe fromBon Appétit, Gayle Gardner: Albuquerque, New
Mexico, June 1996
image: bacon and green chile quiche by gourmetsleuth.com
Serves 6
I
N G R E D I E N T S
1 refrigerated pie crust (half of15-ounce package), room temperature
8 strips bacon
1 4-ounce can diced green chilies, drained
4 green onions, chopped
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 cup shredded sharp cheddar cheese (about 4 ounces)
1 1/4 cups half and half
4 eggs
1/2 teaspoon salt
I N S T R U C T I O N S
Preheat oven to 425°F. Unfold crust. Using
wet fingertips, press together any tears. Press crust into 9-inch deep dish pie plate.
Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce
temperature to 400°F.
Cook bacon in heavy large skillet over medium-high heat until brown
and crisp. Transfer to paper towels and drain. Crumble bacon. Sprinkle bacon, then chilies
and green onion over crust. Combine Monterey Jack cheese and cheddar cheese and sprinkle
over. Beat half and half, eggs and salt in medium bowl to blend. Pour half and half
mixture into crust.
Bake quiche until knife inserted into center comes out clean, about
45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve.
