Southwestern Bacon Quiche Recipes

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GREEN CHILE QUICHE



Green Chile Quiche image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 large eggs
1 cup milk
1/3 cup heavy cream
Kosher salt and freshly ground pepper
2 scallions, finely chopped
1 4.25-ounce can chopped green chiles, drained
1/2 cup grated pepper jack cheese (about 2 ounces)
1 frozen 9-inch deep-dish piecrust, thawed
Paprika, for sprinkling
1 5-ounce package mixed salad greens (about 8 cups)
2 tablespoons extra-virgin olive oil
Juice of 1 lemon

Steps:

  • Position a rack in the upper third of the oven; set a baking sheet on the rack and preheat to 400 degrees F.
  • Whisk the eggs, milk, heavy cream, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Whisk in the scallions,chiles and cheese. Pour the mixture into the piecrust and sprinkle with paprika. Place on the hot baking sheet in the oven and bakeuntil golden brown and set, 25 to 30 minutes.
  • Toss the salad greens in a large bowl with the olive oil and lemon juice; season with salt and pepper. Cut the quiche into wedges and serve with the salad.

Nutrition Facts : Calories 570 calorie, Fat 39 grams, SaturatedFat 17 grams, Cholesterol 273 milligrams, Sodium 747 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Protein 14 grams

EASY BACON AND CHEESE QUICHE



Easy Bacon and Cheese Quiche image

This is an easy, delicious quiche that will take no time to prepare and your friends will ask for the recipe! I have made this for numerous office gatherings and everyone raves about it!

Provided by Dawn Egan

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 7

1 (9 inch) deep dish frozen pie crust
1 (3 ounce) can bacon bits
½ cup chopped onion
5 ounces shredded Swiss cheese
3 ounces grated Parmesan cheese
4 eggs, lightly beaten
1 cup half-and-half cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place unthawed pie crust on a baking sheet. In a medium bowl, mix the bacon, onions, and both cheeses. Pour this mixture into the crust.
  • Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
  • Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

Nutrition Facts : Calories 462.5 calories, Carbohydrate 20.2 g, Cholesterol 183.1 mg, Fat 31.5 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 14.8 g, Sodium 993.4 mg, Sugar 2.7 g

HATCH CHILE AND BACON QUICHE



Hatch Chile and Bacon Quiche image

Hatch Green Chile and Bacon Quiche. A great way to showcase those Hatch chile and a wonderful Southwestern breakfast or brunch recipe.

Provided by Lea Ann Brown

Categories     Breakfast Recipes

Time 1h15m

Number Of Ingredients 9

1 Pie Crust
4 strips bacon (cooked and crumbled)
1 cup Monterey Jack Cheese (small cubes)
1 cup Mild Cheddar Cheese (small cubes)
1/2 cup Hatch chiles (roasted, peeled and rough chopped. 4 - 8 chiles depending on size. Add more if you'd like more spice.)
1/4 cup sweet onion (chopped)
1 1/4 cup Half and Half
4 Eggs
Salt and Pepper to taste

Steps:

  • Preheat oven to 350°F.
  • Gently press homemade pie crust into 9-inch deep dish plate.
  • Cook bacon in large skillet over medium heat until brown. Drain grease and pat with paper towels to remove excess grease. Crumble bacon.
  • Sprinkle bacon, Hatch chiles onions over the pie crust. Add the cheese cubes.
  • Mix together half-and-half, eggs, salt and pepper in a medium bowl. Once mixed, pour mixture into crust.
  • Bake quiche for 30 - 40 minutes, or until knife inserted into center comes out clean.
  • Let quiche stand for 5 minutes. Cut into wedges and serve.

Nutrition Facts : Calories 347 kcal, Carbohydrate 16 g, Protein 14 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 130 mg, Sodium 520 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

SOUTHWESTERN QUICHE



Southwestern Quiche image

I first made this dish when I was hosting a brunch. The Southwestern flavors really pop when served with salsa and a dollop of sour cream.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 14

4 flour tortillas (8 inches)
1 pound uncooked chorizo
1/2 pound sliced fresh mushrooms
1 tablespoon butter
1 green onion, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
4 large eggs, beaten
1 cup shredded sharp cheddar cheese, divided
1 cup heavy whipping cream
1 medium tomato, seeded and chopped
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
Salsa and cubed avocado, optional

Steps:

  • In a greased 9-in. pie plate, arrange tortillas in an overlapping pattern so that they cover sides and bottom of pie plate, forming a crust. Set aside., In a large skillet, cook chorizo over medium heat until fully cooked; drain and set aside. In the same skillet, saute mushrooms in butter until tender. Add onion, salt and pepper; cook 2 minutes longer., In a large bowl, combine the eggs, half of the cheese, chorizo, cream, tomato, garlic powder and cumin. Stir in mushroom mixture. Pour into pie plate; top with remaining cheese. Cover edges of quiche with foil so tortillas do not burn., Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and avocado if desired.

Nutrition Facts : Calories 662 calories, Fat 50g fat (24g saturated fat), Cholesterol 287mg cholesterol, Sodium 1376mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.

SOUTHWEST QUICHE



Southwest Quiche image

Add a little kick to your plate and try our Southwest Quiche. This recipe calls for spicy red and yellow peppers, onions, tomato, bacon, cheese and more!

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield 12 servings

Number Of Ingredients 8

1 small onion, chopped, divided
1 tomato, chopped, divided
12 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon
1 each red and yellow pepper, finely chopped
1 doz. eggs
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 tsp. Spanish paprika (pimentón)
1 pkg. (7 oz.) KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese

Steps:

  • Heat oven to 325ºF.
  • Reserve 2 Tbsp. each onions and tomatoes for later use. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
  • Whisk eggs, sour cream and paprika until blended; pour into 13x9-inch baking dish sprayed with cooking spray. Top with vegetable mixture and cheese.
  • Bake 30 min. or until center is set; top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

Nutrition Facts : Calories 230, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 215 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g

SOUTHWESTERN QUICHE BACON CUPS



Southwestern Quiche Bacon Cups image

This recipe calls for 6 JUMBO eggs. You may need to add a few more eggs if you are using small to large sizes. TIP: Add finely chopped cilantro to the egg mixture before baking. We also like to add red pepper flakes to spice it up! These also freeze well, so you can prepare breakfast for the whole week! My husband loves these!

Provided by Jason Vincik

Categories     Other Breakfast

Time 50m

Number Of Ingredients 8

6 large eggs
1/4 c heavy cream
1/4 c green bell pepper
1/4 c red bell pepper
1/4 c onion
2 Tbsp cilantro, fresh
12 slice bacon
1/2 c cheddar cheese

Steps:

  • 1. Pre-heat oven to 350 degrees.
  • 2. Wrap a single slice of bacon along the walls of a cupcake pan (where normally place the cupcake batter). There will be about an inch of bacon left after covering the walls. Place this leftover bacon slice onto the center of the cup to cover the bottom.
  • 3. Repeat step 2 until each cupcake cup is wrapped in bacon. Place cupcake pan in the refrigerator to cool while you prepare the other ingredients.
  • 4. Dice bell peppers and onion, mix together with a fork.
  • 5. Scramble 6 JUMBO eggs (7-8 large eggs) in a bowl.
  • 6. Gently combine heavy cream with eggs until thoroughly mixed.
  • 7. Add peppers and onions to the egg mixture, along with half of the shredded cheese and mix well. Save 1/8th cup of peppers and onions for a later step.
  • 8. Remove the cupcake pan from the fridge and spoon the egg mixture into each cup, filling it up about 2/3 of the way (I use a 1/4 cup scoop to spoon the eggs into the cups).
  • 9. Sprinkle the remaining peppers and onions into the cups and top with the remaining cheese.
  • 10. Place in pre-heated oven on the middle rack for 30-35 minutes.
  • 11. Remove from oven and let stand 5 minutes. Garnish with chooped cilantro and enjoy!

SOUTHWESTERN BACON QUICHE



Southwestern Bacon Quiche image

Bacon, green chiles and pepper jack are baked into a cilantro-and-chile powder custard in a homemade crust.

Provided by Food Network Kitchen

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

1 3/4 cups all-purpose flour, plus more, for dusting
2 tablespoons sugar
1/2 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, diced and kept very cold
4 teaspoons cider or white vinegar
1/3 cup ice water, plus more, if needed
1/2 cup chopped scallions
1 cup shredded pepper jack cheese
1/2 cup chopped cooked bacon
1/2 cup roughly chopped canned green chiles
1 1/4 cups half-and-half
3 large eggs
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro
1/2 teaspoon chile powder

Steps:

  • For the crust: Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
  • Lightly dust a work surface with flour. Then roll the dough on the floured surface into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
  • For the filling: Sprinkle the scallions evenly into the crust. Combine the pepper jack, bacon and chopped green chiles in a medium bowl and sprinkle in an even layer over the scallions.
  • For the custard: Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the cilantro and chile powder.
  • Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

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