Kat's Kitchen- Cowgirl Quiche

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Updated: 3/07/2013 3:31 am
Cowgirl Quiche

6 pieces of bacon
2 poblano peppers
6 large eggs, or 8 small eggs
2 teaspoons salt
1 cup milk
1/2 cup heavy cream
2 cups of shredded white cheddar cheese
1 cooled pie shell, recipe below

Place a cooling rack on a large baking sheet. Lay out bacon and peppers. Do not let them touch. 
Roast them in a 400* oven.
Remove the bacon when it is crispy, about 20 minutes. Crumble them into bite-sized pieces. 
Continue cooking the poblanos, turning them over every 20 minutes. These should cook for an hour. 
Let the poblanos cool, then remove the charred skin and seeds. Chop finely. 
Whisk the eggs to mix, then add bacons, peppers, salt, milk, cream and cheese. 
Pour into a baked and cooled pie shell. 
Bake at 350* for 45 minutes, or until it no longer jiggles in the middle. Let cool for at least thirty minutes, allowing the eggs to set. 
Note: You can mix the quiche filling and refrigerate it if you are planning to cook it in the future. 


1 1/2 cups white flour
2 teaspoons salt
3 Tablespoons milk
1/2 cup vegetable oil

Stir all ingredients together, then press into a shallow nine inch pie pan. 
Prick the dough with a fork. Bake in a 400* oven for 10 to 15 minutes. Let cool before filling.
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