Chili Pepper, Corn, and Bacon Quiche

Quiche is a smart choice for breakfast, brunch, lunch, or dinner. It can be served warm or cold, it's easy to make, and typically inexpensive. It's a given that we have quiche for Easter brunch, and this is one of many varieties that we enjoy.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 283 Calories

Ingredients

• ½ teaspoon salt
• 4 large eggs
• 1 cup shredded Monterey Jack cheese
• ¼ teaspoon ground black pepper
• 1 (4 ounce) can diced green chile peppers, drained
• 4 slices cooked bacon, crumbled
• ½ cup frozen corn, thawed
• 1 tablespoon chopped fresh parsley, or to taste (Optional)
• 2 cups fat-free half-and-half
• 1 (9 inch) unbaked pastry shell

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.

Step 3

Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.

Step 4

Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.

Step 5

Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.

Step 6

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.