Bacon and Green Chile Quiche

This is my favorite "easy" quiche recipe that uses bacon, cheddar and Monterey Jack cheeses, canned green chiles and scallions, eggs and half and half.  I typically "short cut" the time by using a frozen pie crust.
Recipe By: Bon Appétit, Gayle Gardner: Albuquerque, New Mexico, June 1996
  • PrepN/A |
  • TotalN/A |
  • Serves 6


    • 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


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.
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