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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
2 (9 inch) pie crust
5 large eggs
1 1/2 cups Half & Half
8 oz Cheddar/Monterey Jack Cheese (shredded fine)
12 oz bacon (fried crisp)
1/2 cup diced green and red bell peppers, diced green onion tops and diced yellow onion
1 large pickled jalapeno (seeded & vein removed) chopped fine
4 oz button mushrooms (sliced)
2 tbsp fresh garlic, chopped fine
1/4 cup butter
2 tbsp olive oil
1 tbsp Chili Powder, Fiesta Fajita Seasoning, salt and black pepper
Preheat oven to 350. Prepare pie crusts according to directions for 'pre-baked' pie crust and bake for 8 - 10 minutes or until ridge just starts to turn light brown. Remove from oven and set on a cookie cooling rack. Fry the bacon until crisp, remove and drain on paper towel. When cool and crisp, chop until fine (1/8 inch).
In a small frying pan, heat the olive oil and 1/2 of the butter or margarine. Add the mushrooms, bell peppers, yellow onions and garlic. Sauté until mushrooms change to a light tan color (about 10 minutes). Remove from heat and cool in a bowl. At this time, take the remaining 1/2 of butter or margarine and put in the freezer section.
In a large bowl, break eggs and beat by hand like making scrambled eggs. Add the 1/2 & 1/2 and mix well. Add the green onion tops, the diced jalapeno, the shredded cheese, and all the spices listed. Add the chopped bacon and mix again. Add the sautéed mushrooms, bell peppers, garlic, and yellow onions using a slotted spoon to remove any excess liquid. Mix again until egg mixture is combined with all other ingredients.
With a large ladle, fill each cooled, pre-cooked pie crust until 1/4 inch from the top ridge. Take the 'frozen' butter or margarine and cut into 1/4 inch pieces. At random, put about 10 pieces of the butter chunks on top of the egg mixture.
Bake at 350 for 35 minutes or until top (egg mixture) just starts to turn a golden brown. Remove from oven and place on a cooling rack. Let sit 1 hour. Slice into 8 equal portions and serve with a fresh Caesar salad. Cover any leftovers with plastic wrap and keep refrigerated. Best served when slightly warmed or at room temperature.
Yield: Two 9 inch quiche pies.
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
2 (9 inch) pie crust
5 large eggs
1 1/2 cups Half & Half
8 oz Cheddar/Monterey Jack Cheese (shredded fine)
12 oz bacon (fried crisp)
1/2 cup diced green and red bell peppers, diced green onion tops and diced yellow onion
1 large pickled jalapeno (seeded & vein removed) chopped fine
4 oz button mushrooms (sliced)
2 tbsp fresh garlic, chopped fine
1/4 cup butter
2 tbsp olive oil
1 tbsp Chili Powder, Fiesta Fajita Seasoning, salt and black pepper
Preheat oven to 350. Prepare pie crusts according to directions for 'pre-baked' pie crust and bake for 8 - 10 minutes or until ridge just starts to turn light brown. Remove from oven and set on a cookie cooling rack. Fry the bacon until crisp, remove and drain on paper towel. When cool and crisp, chop until fine (1/8 inch).
In a small frying pan, heat the olive oil and 1/2 of the butter or margarine. Add the mushrooms, bell peppers, yellow onions and garlic. Sauté until mushrooms change to a light tan color (about 10 minutes). Remove from heat and cool in a bowl. At this time, take the remaining 1/2 of butter or margarine and put in the freezer section.
In a large bowl, break eggs and beat by hand like making scrambled eggs. Add the 1/2 & 1/2 and mix well. Add the green onion tops, the diced jalapeno, the shredded cheese, and all the spices listed. Add the chopped bacon and mix again. Add the sautéed mushrooms, bell peppers, garlic, and yellow onions using a slotted spoon to remove any excess liquid. Mix again until egg mixture is combined with all other ingredients.
With a large ladle, fill each cooled, pre-cooked pie crust until 1/4 inch from the top ridge. Take the 'frozen' butter or margarine and cut into 1/4 inch pieces. At random, put about 10 pieces of the butter chunks on top of the egg mixture.
Bake at 350 for 35 minutes or until top (egg mixture) just starts to turn a golden brown. Remove from oven and place on a cooling rack. Let sit 1 hour. Slice into 8 equal portions and serve with a fresh Caesar salad. Cover any leftovers with plastic wrap and keep refrigerated. Best served when slightly warmed or at room temperature.
Yield: Two 9 inch quiche pies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.