Sunday, September 20, 2009
Bacon Brunch Quiche
You may not automatically equate quiche with tailgating, but it's actually a match made in heaven.
It's a perfect tailgate item for an early game, OR for when you have overnight guests (we tend to have more friends visit in the fall for some reason...) because you can make this the night before and just give it a little re-heat before chowing down!
Our first home game of the season was a 12:30 kick off, and we made plans to meet friends downtown on campus at 9:30am so I had to think of a tailgate menu that would be delicious and brunchy. I made Dorie Greenspan's basic biscuits using whole wheat flour and brought fresh berry jam, we grilled a bunch of chicken apple sausage, and since I've been on a banana bread kick this month (that post is on it's way) I made banana blueberry muffins. This quiche was the savory centerpiece to this picnic tailgate brunch, it was super easy and incredibly delicious.
1 9 inch prepared pie crust
1 cup milk
1/2 cup chopped onions
1/2 cup chopped bell pepper
6 pieces bacon, fully cooked, cooled and chopped into little bits
3 dashes hot sauce
1 cup shredded cheese
Lightly grease a removable-bottom-non-stick tart pan and pre-heat the oven to 450. Lay the pie crust as centered as possible into the pan and lightly press a piece of foil on top of the crust. Bake for 10 minutes, remove foil, reduce heat to 350 and bake another 5-7 minutes, pull out of oven and sprinkle hot crust with 1/2 of the shredded cheese, set aside and let cool.
In a medium pan saute a the onions and bell peppers with a little butter, about 3 minutes until they get a little soft...
In a medium bowl beat the eggs, add milk, a few dashes of hot sauce, salt, pepper and stir to incorporate all ingredients. Sprinkle the chopped, cooked bacon and the onion/pepper mix as evenly as possible in the pie crust on top of the cheese layer. Pour the egg mix in and top with the rest of the shredded cheese. Bake at 350 for 45 minutes. Let cool, slice up and ENJOY!