Monday, March 25, 2013

B & B Crustless Quiche

The B&B Crustless Quiche really comes from my husbands love of bacon and my love of bell peppers.  The mixture in this quiche really was a hit, I made a double batch but my family still wanted more. This hit has become one of my kids' favorite quick meals.

B & B Crustless Quiche


1/2 lb. Bacon, cooked and crumbled
1/2 c. Onion, chopped (1/2 med onion)
1/2 c. Bell Pepper (using a mix of bells gives a wide variety of color and flavor)
1 1/2 c. Cheddar Cheese, grated
1 Tbsp. Flour
2 large Eggs, beaten
1 c. Whole Milk
1 Tbsp. Parsley flakes (fresh can be used, double amount)
3/4 tsp. Johnny's Season Salt
1/4 tsp. Garlic Salt
1/4 tsp. Pepper


Preheat oven to 375*F.
In a skillet over medium heat cook bacon, drain and set aside to cool. Using a 1/2 to 1 tablespoon of saved bacon grease saute onion and bell pepper.  When bacon is cool enough to touch crumble into bell and onion mixture.
In a medium bowl mix the flour and grated cheese together, pour bacon mixture over the cheese and mix well.
Mix together the remaining ingredients and pour into a well greased deep dish pan.
Bake on cookie sheet 35-40 minutes until browned and center is set.

Letting the quiche set a few minutes before slicing allows the cheese to set more and be easier when portioning into pieces.
If you want thicker quiche use a smaller, but deeper pan, and increase cook time

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