This “easy as pie” Bacon Quiche is sure to become a family favorite.
The oven should be preheated at 375 degrees while preparing the filling for this Bacon Quiche.

• 6 slices of bacon
• 1/2 cup onion, chopped
• 1/4 cup bell pepper, chopped
• 4 leaves of fresh basil, chopped
• 1 clove garlic, minced
• 1 6.5 ounce can of sliced mushrooms, drained
• 6 eggs, beaten
• 1/2 cup of evaporated milk
• 1/2 cup of water
• 1 1/2 cups sharp cheddar cheese
• Season with salt and pepper
• Mini Quiche Tartlets or 1 unbaked pie shell or quiche shell

1. In a skillet, fry the slices of bacon until crispy. Place the cooked bacon strips on a paper towel to drain and cool. Crumble the cooled bacon and set aside. (Crumbled Bacon is easier to work with, esp. when using Mini Quiche Tartlet Shells)

2. Chop the onion, bell pepper, garlic and basil. Cook these vegetables in the remaining bacon grease or olive oil, for about five minutes until clear. Add the can of drained mushroom slices and lightly blend together.

3. In a medium bowl, beat the eggs and add the evaporated milk and water. Season with salt and pepper.

4. Place an unbaked pie or quiche shell in a deep baking dish that is large enough to hold the filling of this Bacon Quiche recipe. With a fork, pierce a few times around the bottom of the crust layer.

5. Place a thin layer of cheese to seal the tiny holes during the baking process. Into the bowl of egg mixture, add the cooked vegetables, half of the crumbled bacon and half of the remaining cheese. Blend these ingredients well and ladle the mixture into the pie shell. Top the filling with the remaining cheese and sprinkle with the rest of the bacon.

FLEXIPAN for MINI QUICHE TARTLETS

6. Place the pie on a cookie sheet to avoid spills. Bake the Bacon Quiche on the center rack of a preheated 375 degree oven for approximately 40 to 45 minutes, until the pie is firm and lightly golden brown. Remove the baked quiche from the oven and cool on a pie rack for 20 minutes. This Bacon Quiche may be served warm or at room temperature. Leftovers should be refrigerated for later use. This recipe makes eight servings.

Mini Quiche Recipe Secret Tip: Rotate the Pastry pan with Quiche filling in the oven halfway through to brown all Mini Quiches evenly.