Name: Chili Pepper, Corn, and Bacon Quiche
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Unbaked pastry shell - 1 (9 inch); Fat-free half-and-half - 2 cups; Eggs - 4 large; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Shredded Monterey Jack cheese - 1 cup; Frozen corn, thawed - ½ cup; Cooked bacon, crumbled - 4 slices; Diced green chile peppers, drained - 1 (4 ounce) can; Chopped fresh parsley, or to taste (Optional) - 1 tablespoon

Ingredients for - Chili Pepper, Corn, and Bacon Quiche

1. Unbaked pastry shell 1 (9 inch)

2. Fat-free half-and-half 2 cups

3. Eggs 4 large

4. Salt ½ teaspoon

5. Ground black pepper ¼ teaspoon

6. Shredded Monterey Jack cheese 1 cup

7. Frozen corn, thawed ½ cup

8. Cooked bacon, crumbled 4 slices

9. Diced green chile peppers, drained 1 (4 ounce) can

10. Chopped fresh parsley, or to taste (Optional) 1 tablespoon

How to cook deliciously - Chili Pepper, Corn, and Bacon Quiche

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.

3 . Stage

Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.

4 . Stage

Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.

5 . Stage

Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.

6 . Stage

Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.