Bacon Quiche

This recipe came from Kaycee Jones when she and I were both prosecutors with the Polk County D.A.’s Office in Livingston, Texas (she’s a district judge there now). Everybody always loved it when Kaycee brought food to work. She’s a phenomenal cook.

K

Bacon Quiche

Ingredients

1 unbaked deep-dish pie crust
8 slices bacon, chopped small
1½ cups shredded cheese (e.g., cheddar & monterey jack blend)
6 eggs
1 cup whipping cream (can substitute evaporated milk)
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 tablespoon dried chopped chives

Directions

Preheat oven to 350º F.

Cook bacon in skillet over medium-high heat until evenly brown and crisp. Drain in collander and let cool until comfortable to the touch. Sprinkle cheese evenly over bottom of pie crust. Sprinkle bacon pieces evenly over cheese.

In medium bowl, beat eggs lightly with cream and seasonings then pour into pie shell.

Bake 50-60 minutes or until center is set. Let stand 10 minutes before slicing.

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