Bacon and Rotel Quiche
photo by Andi Longmeadow Farm
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Yields:
-
1 pie
ingredients
- 1 prepared 9 inch pie shell
- 10 slices bacon, cooked and crumbled
- 1 (10 ounce) can diced tomatoes with green chilies (Rotel, drained)
- 1 -2 green onion, chopped
- 1 cup cheddar cheese, graded (I used 4 Cheese Mexican blend)
- 1 cup milk or 1 cup half-and-half
- 6 eggs
- kosher salt
- white pepper
directions
- Preheat oven to 400 degrees.
- Bake pie crust for about 10 minutes or until lightly browned.
- Sprinkle crumbled bacon, onions, Rotel and cheese over crust.
- Whisk together the eggs and milk in a separate bowl.
- Salt and pepper to taste.
- Pour egg mixture into crust.
- Bake until knife inserted into center comes out clean, about 45 minutes.
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Reviews
-
Well this is the "bee's knee's" ~ made this quick, and it was so savory, I could of eaten half the pie myself. I did however, use *Rotels XX HOT* dice tomatoes and green chilies. We really like it hot! Everything else with together with ease, and baked up beautifully. Just for an added touch of heat, I roasted a scotch bonnet pepper right on top! Thanks, Nimz! UPDATE: I made this again because Den.Den asked to have a quiche. So went right here.......this time added my own homemade "Rotel" and own pie crust. Left out some of the heat this time and added some feta cheese to the top for decoration. Thanks again, ~Nimz~ obviously I love it, I keep making it over and over.
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Very good! I think the next time I make this, I will use my largest deep-dish pie plate, as I used a regular sized one and it was too small. After I added the bacons, onions and cheese, there was no room for the Rotel tomatoes, so I left them out. All of the egg mixture would not fit in the pan either, so I ended up throwing some of it away. All that being said, however, it was easy to make and tastes great! I would make it again. Updated to add: I have since made it again, used a deep-dish pie plate and it worked out great, plenty of room for all the ingredients. In the future, I may try this without a crust, as a crustless quiche.
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RECIPE SUBMITTED BY
Nimz_
United States
I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.