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Butter Bean & Bacon Quiche

Servings: 6



  • Pre-made (single crust) unbaked pie shell
  • 4 slices thick cut bacon, diced
  • 4 large eggs, beaten well
  • 3/4 cup whole milk
  • 2/3 cup heavy cream
  • 1/3 cup minced red onion
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded white cheddar cheese
  • 1/2 tsp. white pepper
  • 1/4 tsp. nutmeg
  • 1 (15 oz.) can Glory Foods Seasoned Butter Beans; drained well


Directions:

  1. Heat oven to 425°F. Place pie shell in a pie tin and crimp edges; cover edges with a rimming of tin foil. Fork a few holes into the bottom and along the side of the dough; bake 10 minutes.
  2. Fry bacon until almost crisp; remove with a slotted spoon and drain on a paper towel.
  3. Remove eggs, milk and cream from refrigerator for 15 minutes before using. In a large mixing bowl, stir together the eggs, milk and cream. Add the onion, cheeses, white pepper and nutmeg. When incorporated, stir in the Glory Foods Seasoned Butter Beans.
  4. After pie shell has basked, carefully slide oven rack out half way, remove tin foil and fill pie shell with filling. Turn oven down to 350°F and bake 50-55 minutes until filling has set (if top of quiche darkens too soon, cover loosely with a piece of tin foil).
  5. Allow to stand in oven for 5 minutes after turning off; cool an additional 15 minutes before cutting into 6 wedges.

*If making a deep dish pie, add an extra egg, 1/4 cup more cream and another 1/3 cup cheese of your choice.

Recipe by Michaela Mercer Rosenthal, tangerineOthyme@yahoo.com



Notes: