While I typically always walk around craving breakfast foods, my hankering for quiche hit a critical status a few weeks ago. A few months about we did a post on a vegetarian quiche, but what can I say? Bacon has been relentlessly calling my name lately. I decided to go back to a tried and true quiche recipe that I used to make a lot in college. My roommate and I would always by the two-pack pie crusts, so I would make this bacon, green chile quiche while she made a broccoli cheddar quiche. Both were equally delicious and gone from our fridge within 72 hours.
Here's the rundown on this quiche recipe. I think what caught my eye about it in the first place was the bacon layer at the bottom. Mmmmm, bacon.
Bacon and Green Chile Quiche
- 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
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.