Chili Pepper, Corn, and Bacon Quiche
Description
Whether you serve it for breakfast, brunch, lunch, or dinner, this Mexican-inspired quiche with chile peppers, bacon, and corn will be a hit with everyone at your table.
Ingredients
•
1 (9 inch) unbaked pastry shell
•
2 cups fat-free half-and-half
•
4 large eggs
•
1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1 cup shredded Monterey Jack cheese
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1/2 cup frozen corn, thawed
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4 slices cooked bacon, crumbled
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1 (4 ounce) can diced green chile peppers, drained
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1 tablespoon chopped fresh parsley, or to taste
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
3
Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
4
Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
5
Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
6
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.