Monday, June 9, 2008

Bacon and Rotel Quiche



This turned out real good.. We had some bacon in the freezer we need to use up so this fit the bill. Even though we used a deep dish there was still a little spillage.


by ~Nimz~ 1¼ hours 15 min prep 1 pie
1 prepared 9 inch pie shell deep dish
10 slices bacon, cooked and crumbled
1 (10 ounce) can diced tomatoes with green chilies (Rotel, drained)
1-2 green onion, chopped
1 cup cheddar cheese, graded (I used 4 Cheese Mexican blend)
1 cup milk or half-and-half
6 eggs
kosher salt
white pepper

Preheat oven to 400 degrees.
Bake pie crust for about 10 minutes or until lightly browned.
Sprinkle crumbled bacon, onions, Rotel and cheese over crust.
Whisk together the eggs and milk in a separate bowl.
Salt and pepper to taste.
Pour egg mixture into crust.
Bake until knife inserted into center comes out clean, about 45 minutes.

1 comment:

Sheryl at Providence Acres Farm said...

Tomatoes in a quiche! What a great idea!! I make quiche all the time and have never thought about putting tomatoes in it! I bet our fresh from the garden sweet tomatoes would be great baked in a quiche. Must do that this summer!