 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
My husband can't stand dry quiches and I don't like wet egg dishes so after trying many quiche recipes this was the perfect comprimise! I didn't get a chance to take a pic of the one made with the pie crust so the pic shown is the quiche in a souffle dish - we had quite a bit of filling left over Lol :) Ingredients:
1 pie crust, unbaked |
2 tblsp butter |
1/3 cup onion, finely chopped |
3 tblsp red and green bell peppers, diced |
1/2 cup broccoli, finely diced into small pieces |
3 large eggs, beaten |
8 oz sour cream |
5 slices bacon, cooked and crumbled |
1 1/2 cups swiss cheese, grated |
1 cup mild cheddar cheese, grated |
dash salt and pepper |
Directions:
1. Line pie crust with foil and bake at 450 for 8 min. Remove foil and bake an additional 5 min or until crust is set and dry.
2. Remove and reduce oven to 350. Saute onions, peppers and broccoli in butter until softened.
3. Combine with eggs, sour cream, bacon, cheeses, salt and pepper and pour mixture into pie crust.
4. Bake at 350 for 40 minutes or until center is set.
5. Let stand for 10 minutes before cutting.
6. Enjoy!
|
|