Bacon Cheese Quiche

Sometimes I buy too many eggs so I come up with different ways to use them all up.

I decided to make a quiche one weeknight evening because quiche is super easy and quick. usually I will make a crust-lessΒ  quiche but this evening I didn’t have any broccoli or spinach so I wanted something heartier with some substance so I made a quick crust.

The filling was completely made up so I am writing this out of memory….I am terrible about documenting my recipes and measuring everything. I made this on a whim out of flavors I had on hand that I thought might go well together. Bacon, Pepper jack Cheese, Egg, Green Chilis, Yellow Onion, Almond flour Parmesan crust, paprika, salt, pepper, Tabasco, Parsley

IMG_20170713_193549_248

 

CRUST:
1 1/2 cups blanched almond flour
1 1/2 cups freshly grated Parmesan cheese
1/4 tsp salt
1 egg

QUICHE:
6 eggs
1/2 cup Heavy Cream
1 1/2 cups shredded pepperjack cheese
5 thick cut bacon strips
1/2 medium yellow onion chopped
1 small can of diced green chilis
2 tbsp unsalted butter
1/4 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp Tabasco
1 tsp parsley
1/2 cup shredded cheeseΒ  – Any type will work

Preheat your oven to 325F. First you need to put together your crust. In your food processor, add the almond flour, cheese, salt and egg. Pulse until it all comes together, it will look like a crumbly mess but that’s good! Now press the mix into your pie plate, make sure you have it evenly distributed and poke a few holes in the bottom with a fork. Now place into your preheated oven for 7-10 minutes or until it’s just barely browned. While your crust is cooking, let’s get started on the filling!

Cook your bacon partially in a pan and keep the left over grease. Set bacon aside and toss the chopped onion into the grease. Cook the onion until it is just starting to become soft and add in the can of diced green chilis. Cook the onion and green chilis until the onion is translucent and soft. You might need to add some butter to the pan in case all of the bacon grease gets sucked up. Now you can either chop up your bacon by hand or use the food processor to achieve the best size, I kept mine pretty small but you can keep your bacon the size you like. Next whip your eggs with the paprika, salt, pepper, Tabasco, pepper and heavy cream. Add in the cooked onion and chilis. Next toss in your bacon and cheese. Give it all a quick mix and pour into your patiently waiting crust.

Cook in 325F oven for 20 minutes covered in aluminum foil. Remove the foil and top with 1/2 cup of cheese and cook remaining 10 minutes or until the quiche is completely cooked through and browned on top. If your oven doesn’t want to cooperate you can always turn the boiler on to get the cheese nice and brown.

 

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