Beazell's Cook Book

Penny's Quiche by Penny Kelley

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4 ounces shredded Cheddar cheese (about 1 cup)
4 slices bacon, cooked and crumbled
2 green onions, sliced (about 1/4 cup)
1 (9-inch) frozen pie crust
1/2 cup Pace® Picante Sauce
3 eggs
1/2 cup half-and-half or milk
Beazell's Cajun Seasoning to taste

Place the cheese, bacon and onions into the pie crust. Beat the picante sauce, eggs and half-and-half in a medium bowl with a fork or whisk. Add a few sprinkles of Beazell's Cajun Seasoning. Pour the egg mixture into the pie crust.
Bake at 375°F. for 35 minutes or until the crust is golden and a knife inserted in the center comes out clean. Let stand for 10 minutes. Cut the quiche into 6 wedges.


I didn't use the Picante Sauce but used fresh sliced tomatoes instead...so the milk would have to be doubled...put your favorite veggies in there...zucchini and squash make a good quiche...just slice them and sauté them in butter and olive oil with the diced onion before you put them in the quiche...and of course I used Beazell's Cajun Seasoning!

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