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Christmas Brunch: Bacon and Green Chili Quiche

Here's a tried-and-true quiche recipe that I've made numerous times, always with great success. I believe this recipe originated in Bon Appétit magazine, and I've made a couple of small modifications over the years. You can make quiche a day ahead of time, believe it or not.

Simply bake until golden, cool to room temperature, then cover and refrigerate. The next morning, slice the quiche into 8 pieces (since they are cold, they'll actually slice up more neatly than they do when warm), and place them on an ovenproof serving platter. Reheat the slices in a 325-degree oven for about 25 minutes, or until hot, then place the serving platter on the table. The individual slices reheat fairly quickly, since they are smaller than an entire quiche.

Of course you can also make the quiche on the morning of your brunch. This recipe is easy to put together, especially if you're lazy like me and use ready-made pie crusts for quiche. Trader Joe's market carries a tasty, flaky pie crust dough that's ready to fit into your own pie plate. If you have a deep-dish 9-inch pie plate, be sure to use it. If you don't, the egg mixture might not all fit into the crust. Don't worry, if that's the case. Fill the quiche to nearly the top of the pastry, and discard any extra filling.


Prep Time: 20 minutes
Cook Time: 35 to 40 minutes
Yield: 8 servings

9-inch pie shell, or pastry for a 9-inch pie
8 slices bacon
4 green onions, sliced thin
4-oz. can diced green chilis, drained
2 cups shredded pepper Jack cheese
4 eggs
1 1/2 cups half-and-half
Dash salt
1/4 tsp garlic powder, optional
1/8 tsp cayenne pepper, optional

Preheat oven to 400 degrees. Bake pastry shell for about 7 minutes, or until it looks set, but not brown. Remove and set aside.

Cook bacon in a skillet until crisp. Drain on paper towels, then crumble into the bottom of the pastry shell. Top with onions, chilis, and cheese.

Whisk eggs and half-and-half together in a medium bowl. Add salt and other seasonings if desired. Pour egg mixture into the pie shell.

Bake until puffy and golden on top, and the center looks set when the pan is shaken, 35 to 40 minutes. Remove from oven and cool for 15 minutes, then slice and serve. Or cool to room temperature, cover, and refrigerate. To reheat, see note above.

 

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©2005 Colleen Flippo. All rights reserved. Contact the author.