Garden Quiche with Bacon and Goat Cheese

Garden Quiche with Bacon and Goat CheeseHowdy gang!  My kitchen has been quite busy the past two weeks.  The poor hubs has had a lot of non-home-cooked meals on account of all the baking orders I’ve been filling.  😀  Alas, we can’t all be June Cleaver 24/7!  Am I right?  My goal is to cook most of our meals from scratch but that goal is not always achieved.  I was finally able to whip up a special quiche for the hubs.  He absolutely loves quiche.  However, he refuses to use that word.  He insists on calling it an “egg pie” .  Men.  Though, I guess technically he is correct, right?  lol 😀  Whatever!

I call it a Garden Quiche because it has such a huge variety of garden veggies in it!

Anyhoo!  Here’s the recipe!  Enjoy!

Garden Quiche with Bacon and Goat Cheese

  • Servings: 10
  • Time: 60 mins
  • Difficulty: easy
  • Print

Ingredients:

  • 1 refrigerated Pie Crust, par-baked in a glass pie dish
  • 1 Red Bell Pepper, diced
  • 1 Scallion, diced
  • 2 cloves Garlic, diced
  • 2 cups fresh Spinach
  • 3-4 small Mushrooms, sliced
  • 1 really small Jalapeno, sliced
  • 4 slices of Thick Cut Bacon, chopped
  • 1/2 cup Sharp Cheddar, grated
  • 1 small package Herb and Garlic Goat Cheese, chopped
  • 1 Roma Tomato, sliced
  • 6 Eggs
  • Salt & Pepper, to taste

Directions:

  • Par-bake the crust in a glass pie dish using pie weights for 3-4 minutes at 400*F.  Set aside to cool.
  • Layer the tomato slices on the bottom of the pie shell.
  • In a skillet, saute the peppers, scallion, spinach, garlic, mushrooms, jalapeno, and bacon until bacon is fully cooked. *You can add the spinach at the end.
  • In a large bowl beat the eggs.
  • Add cheeses and sauteed veggies into the eggs.
  • Pour egg mixture into pie shell.
  • Bake for 30-32 minutes at 400*F.
  • Cool for 5 minutes before serving.

http://www.redbirdrecipes.com

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