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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.