Bacon, Green Chile & Cheddar Cheese Quiche

by Savannah Ray

Total 1 hour and 20 minutes | Active 30 minutes

Makes 8 servings

One of the best things about life on the farm is the steady supply of fresh eggs—we always have more than enough. Gathering these little gems never loses its charm. With fresh eggs on hand, we enjoy them almost every morning, which means I’m always looking for ways to keep breakfast interesting. Quiche is one of my go-to solutions. It’s simple, delicious, and uses up a good amount of eggs. I’ve collected several favorite recipes over the years because they’re so versatile. Quiche always feels a little special, whether part of a fancy brunch spread or just a cozy family breakfast. Depending on my time, I’ll either make the pie crust from scratch or grab a good-quality one from the store.

Ingredients

• 2 tablespoons salted butter

• 1/3 cup finely diced white onion

• 4 ounces diced roasted green chiles, canned or fresh

• 1 pound of cooked chopped bacon

• 5 large eggs

• 1 cup heavy cream

• 1 teaspoon smoked sea salt or plain

• 1 teaspoon freshly ground black pepper

• 8 ounces cheddar cheese, shredded (about 2 cups)

• 1 unbaked homemade pie crust or a store-bought 9-inch pie crust

Directions

1. Preheat the oven to 350°F.

2. In a large sauté pan, heat the butter over medium heat until melted. Add the onion and green chiles and sauté until tender, about 5 minutes. Add cooked chopped bacon. Remove from the heat and set aside.

3. In a large bowl, whisk together the eggs, cream, salt, and pepper. Stir in the bacon/chile mixture and the cheddar cheese. Pour the mixture into the unbaked pie shell.

4. Bake until the quiche is lightly golden and until a toothpick inserted into the center comes out clean, about 35 minutes.

5. Remove from the oven and let stand for about 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.

6. Store in an airtight container in the refrigerator for up to 4 days.