Prep 25 mins
Cook 25 mins
A Southwestern take on a traditional French meal that dates as far back as the 16th Century! Heads up: This quiche has more of a custard texture than a cheesy egg texture. If you want to "beef it up," I recommend adding another egg and maybe a little shredded swiss.
- 1 frozen pie crust, in pan
- 4 ounces bacon, sliced into 1 ", pieces
- 3 large eggs, slightly beaten
- 1 1⁄2 cups half-and-half
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 pinch nutmeg
- 1 pinch cayenne (optional)
- 2 canned chipotle chiles in adobo, diced fine
- 8 tablespoons sour cream
- 1⁄2 avocado, sliced
- 8 sprigs fresh cilantro
- Glaze frozen pie crust with egg yolk, prick numerous times with a fork.
- Bake according to prebake instructions on pie crust package.
- Cook the bacon over medium heat, stirring constantly, until the fat in the bacon has been rendered, but it is not yet crisp.
- Drain on paper towels and set aside.
- Beat the eggs, half and half, salt, pepper, nutmeg, cayenne, and chipotles.
- Arrange the bacon on the bottom of the pie crust.
- Pour the egg mixture into the crust.
- Bake at 375 for 20-30 minutes, until filling is set and top is browned.
- For Garnish: When serving, top each slice with a tablespoon of sour cream, followed by a few cilantro leaves and an avocado slice.
I added the swiss cheese and some diced jalapeno to make it really spicy. We all love hot food and I was sorry I only made one!