Jalepeno Bacon Quiche
  • Cooking Time: 30 to 35
  • 1 refrigerated unbaked piecrusts
  • 6 slices bacon
  • 3 beaten eggs
  • 1 12-ounce can evaporated milk
  • 1 4-ounce package shredded mexican cheese cheese
  • 3 green onions, thinly sliced
  • 1 jalepeno pepper, seeded and chopped fine
  1. Let piecrust stand at room temperature for 15 to 20 minutes according to package directions. Meanwhile, cook bacon till crisp; drain on paper towels. Crumble bacon.
  2. In a mixing bowl combine eggs and milk. Stir in cheese, onions, pepper and bacon. Place piecrust in a 9-inch pie plate. Flute edges high.
  3. Line crust with a layer of heavy-duty foil. Bake in a 450 degree oven for 5 minutes. Carefully remove foil from piecrust and bake about 5 minutes more or till piecrust is nearly done.
  4. Remove piecrust from the oven. Reduce the oven temperature to 325 degrees.
  5. Pour egg mixture into hot piecrust. Bake in a 325 degree oven for 30 to 35 minutes or till a knife inserted near the center comes out clean.
  6. Let stand 10 minutes before serving. Makes 6 servings.