Ingredients
8
8 servings
- •1 (9 inch) unbaked pastry shell
- •2 cups fat-free half-and-half
- •4 large eggs
- •½ teaspoon salt
- •¼ teaspoon ground black pepper
- •1 cup shredded Monterey Jack cheese
- •½ cup frozen corn, thawed
- •4 slices cooked bacon, crumbled
- •1 (4 ounce) can diced green chile peppers, drained
- •1 tablespoon chopped fresh parsley, or to taste (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
- Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
- Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
- Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
- Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.
Nutritional Facts
Per 8 servings
- Calories: 283
- Carbohydrate: 19g
- Fat: 18g
- Fiber: 1g
- Protein: 12g
- Sugar: 4g
Related Recipes
Bacon Rose Quiche
Clark's Quiche
Bacon and Cheddar Cheese Quiche
Yummy Quiche
Potato and Bacon Crustless Quiche
Bacon, Cheese, and Caramelized Onion Quiche
Spinach and Bacon Quiche
Vegetable Quiche
Quiche
Loaded Vegetarian Quiche
Country Quiche
