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Chili Pepper, Corn, and Bacon Quiche
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Mexican-inspired quiche bursting with spicy chile peppers, crispy bacon, and sweet corn, perfect for any meal.
Ingredients:
  • 1 (9 inch) unbaked pastry shell
  • 2 cups fat-free half-and-half
  • 4 large eggs
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 1 cup shredded Monterey Jack cheese
  • 0.5 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
Instructions:
  • Preheat the oven to 400°F (200°C) for the perfect temperature.
  • Place the pastry shell into a 9-inch pie or quiche pan and prick the bottom and sides with a fork.
  • Bake in the preheated oven for 8 minutes, then set aside while keeping the oven on.
  • Combine half-and-half, eggs, salt, and pepper in a medium bowl and whisk until the mixture is light and fluffy.
  • Spread a delicious layer of cheese, corn, spicy chile peppers, and crispy crumbled bacon evenly in the pie shell. Gently pour the egg mixture over the top for a perfect combination of flavors.
  • Bake in the oven for 30 minutes until the filling is slightly wiggly in the center. Let it cool for 10 minutes, then garnish with parsley before serving.

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