SOCAL QUICHE

 

  • Cooking Time: 45 minutes
  • Servings: 6
  • Preparation Time:

Ingredients

  • Pastry for 9" one-crust pie (I added some shredded Parmesan cheese to mine)
  • 4 eggs
  • 2 cups half and half
  • 1 lb bacon, cooked and chopped
  • 1 cup shredded cheddar cheese
  • 1/3 cup chopped onion
  • 1 handful arugula
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Pinch or two cayenne pepper
  • 1 or 2 Avocados, sliced
  • 1 tomato slice
  • 1 handful grape tomatoes, cut in half

Directions

  • Preheat the oven to 425' F
  • Prepare your pastry and line your 9" pie plate with it.
  • Beat the eggs and half and half. Add the bacon, cheese, onion, arugula, salt, pepper and cayenne. Pour into your prepared pie plate.
  • Decorate the top with the tomatoes and avocado slices.
  • If you don't want to do that...just chop it all up and mix it in with the rest of the goodies. Sprinkle the top with a little pepper if you'd like.
  • Bake for 15 minutes. Reduce the heat down to 300' F and continue baking for another 30 minutes or so. If the crust is getting too dark, just cover it with a strip of tin foil. To test for done-ness, insert a knife halfway between the center and the edge. If the knife comes out clean, then its done. If not...back in the oven it goes.
  • Allow the quiche to sit for 10 minutes before serving.

Notes

The California Avocado Commission sent me a case of avocados. Of course I had to do something special with them. I came up with a BLT w/ avocado quiche that even my non-quiche liking daughter loved! This would be great for a Sunday brunch or holiday breakfast.

Categories: Breakfast  Dinner  Lunch  Quiche 

Author Credit: me

Website Credit: http://peacefulcooking.blogspot.com/2011/05/socal-quiche.html

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