CTKO TAILGATING TIPS: TOMATO-BACON QUICHE

TOMATO-BACON QUICHE

  • 1 deep-dish pie shell, thawed at room temperature
  • 6 slices Zeigler bacon, cooked and crumbled
  • 4 medium green onions, chopped
  • 3 medium Roma tomatoes, seeded and chopped, or 1 cup grape tomatoes, halved
  • 1 cup half and half
  • 2 tablespoons flour
  • 2 large eggs
  • ½ cup shredded Swiss cheese
  • ½ cup shredded cheddar cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Place baking sheet on an oven rack. Preheat oven to 375 degrees.  Prick crust lightly with a fork.  Bake crust on baking sheet for 9 to 11 minutes, until lightly browned.  Sprinkle cooked bacon, green onions and tomatoes onto the crust. In a mixing bowl, whisk together eggs, flour, salt, pepper and half and half.  Stir in both cheeses and pour into pie shell. Bake quiche in a preheated 375-degree oven for 25 to 30 minutes, until an inserted knife comes out clean. Let stand 10 minutes before serving.

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