tomato bacon quiche

Say goodbye to boring quiches and hello to this elegant number loaded up with all the fixings! A frozen deep-dish pie crust makes the base of this bake a breeze, and the custard-like egg filling is loaded with fresh tomatoes, green onions, crisp bacon and melty cheeses for tons of flavor in every bite. Whether you serve this for breakfast, brunch or lunch, it’s guaranteed to go fast.

Tomato-Bacon Quiche

crust

bacon, cooked, crumbled

medium green onions, sliced (1/4 cup)

plum (Roma) tomatoes, seeded, chopped

salt

pepper

half-and-half

all-purpose flour

eggs

Swiss cheese (2 oz)

Cheddar cheese (2 oz)

Place cookie sheet on oven rack.  Heat oven to 375°F. Remove crust from freezer; let stand 1 minute.  Prick crust with fork.  Bake on cookie sheet 9 to 11 minutes or until very light golden brown.

Sprinkle bacon, green onions, tomatoes, salt and pepper in crust.  In medium bowl, stir together half-and-half, flour and eggs.  Stir in cheeses.  Pour over tomato mixture.

Bake on cookie sheet 25 to 30 minutes longer or until knife inserted in center comes out clean.  Let stand 10 minutes before serving.

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Tomato-Bacon Quiche

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Tomato-Bacon Quiche

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