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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
3 slices bacon, fat trimmed, diced
1 medium red onion, diced
1 small greet bell pepper, diced
1 tbsp taco seasoning
1 (9 inch) deep dish pie shell
2 cups grated Monterey jack cheese with jalapenos
1 cup milk
2 eggs
1/3 cup flour
1 1/2 cups picante sauce
Place cookie sheet in oven and preheat to 375. Cook bacon until crisp. Drain off dripping, leaving thin layer coated the skillet. Add onion and pepper; cook and stir over medium-high heat about 5 minutes or until softened. Remove from heat; stir in taco seasoning and let cook slightly.
Sprinkle 1/2 cup cheese over bottom of pie shell. Beat milk, eggs and flour in a large bowl until well blended. Stir in remaining 1 1/2 cups cheese and vegetable mixture; mix well. Pour into pie shell; smooth top of pie. Place pie on hot cookie sheet in oven.
Bake 45-55 minutes or until pie is firm and knife inserted in center comes out clean. (Pie will puff and then since when removed from oven.) Cover loosely with foil if crust is browning to quickly. Let stand 5-10 minutes before serving. Serve with picante sauce.
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SPICY CHEESE PIE
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
3 slices bacon, fat trimmed, diced
1 medium red onion, diced
1 small greet bell pepper, diced
1 tbsp taco seasoning
1 (9 inch) deep dish pie shell
2 cups grated Monterey jack cheese with jalapenos
1 cup milk
2 eggs
1/3 cup flour
1 1/2 cups picante sauce
Place cookie sheet in oven and preheat to 375. Cook bacon until crisp. Drain off dripping, leaving thin layer coated the skillet. Add onion and pepper; cook and stir over medium-high heat about 5 minutes or until softened. Remove from heat; stir in taco seasoning and let cook slightly.
Sprinkle 1/2 cup cheese over bottom of pie shell. Beat milk, eggs and flour in a large bowl until well blended. Stir in remaining 1 1/2 cups cheese and vegetable mixture; mix well. Pour into pie shell; smooth top of pie. Place pie on hot cookie sheet in oven.
Bake 45-55 minutes or until pie is firm and knife inserted in center comes out clean. (Pie will puff and then since when removed from oven.) Cover loosely with foil if crust is browning to quickly. Let stand 5-10 minutes before serving. Serve with picante sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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