Chili Pepper, Corn, and Bacon Quiche recipe
All Recipes Breakfast and Brunch Recipes Eggs Quiche
Ingredients
- 1 (9 inch) unbaked pastry shell 2 cups fat-free half-and-half 4 large eggs ½ teaspoon salt ¼ teaspoon ground black pepper 1 cup shredded Monterey Jack cheese ½ cup frozen corn, thawed 4 slices cooked bacon, crumbled 1 (4 ounce) can diced green chile peppers, drained 1 tablespoon chopped fresh parsley, or to taste
Nutrition Info
- 283 caloriescarbohydrate: 19.1 gcholesterol: 115.2 mgfat: 17.7 gfiber: 1.3 gprotein: 12.3 gsaturatedFat: 6.7 gservingSize: -sodium: 764.5 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Chili Pepper, Corn, and Bacon Quiche
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
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.