Bacon Quiche by Taste of Home
This recipe originally made several small quiche tarts and called for crescent rolls. I make one quiche by using a pre-made pie shell. They come 2 to a pack so I also make a pie for dessert.
2 pkgs (3 oz each) cream cheese, softened
2 T milk
2 eggs
1/2 c shredded Colby
2 T chopped green pepper
1 T finely chopped onion
8 oz refrigerated crescent rolls (or buy one pie shell)
5 bacon strips, cooked & cooled
1. In a small mixing bowl, beat cream cheese and milk until smooth.
2. Add eggs, cheese, green pepper, and onion; mix well.
3. Separate dough into 8 triangles; press onto bottom and up sides of greased muffin cups.
4. Pour egg mixture over bacon; top with remaining bacon. Bake at 375 for 18-22 minutes or until knife comes out clean. Serve warm. I like to fry the entire pack of bacon and use the remaining bacon for another meal like Pasta with Caramelized Onions, Bacon, and Cheese
This recipe originally made several small quiche tarts and called for crescent rolls. I make one quiche by using a pre-made pie shell. They come 2 to a pack so I also make a pie for dessert.
2 pkgs (3 oz each) cream cheese, softened
2 T milk
2 eggs
1/2 c shredded Colby
2 T chopped green pepper
1 T finely chopped onion
8 oz refrigerated crescent rolls (or buy one pie shell)
5 bacon strips, cooked & cooled
1. In a small mixing bowl, beat cream cheese and milk until smooth.
2. Add eggs, cheese, green pepper, and onion; mix well.
3. Separate dough into 8 triangles; press onto bottom and up sides of greased muffin cups.
4. Pour egg mixture over bacon; top with remaining bacon. Bake at 375 for 18-22 minutes or until knife comes out clean. Serve warm. I like to fry the entire pack of bacon and use the remaining bacon for another meal like Pasta with Caramelized Onions, Bacon, and Cheese
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