Breakfast Recipes


Carrot and Bacon Quiche

1 9 inch folded refrigerated unbaked pie crust
4 slices bacon, crisp cooked, drained and crumbled or 2 tablespoons cooked bacon pieces
1/2 cup finely shredded carrot
1/4 cup chopped green onion
3 eggs, beaten
1 1/2 cups milk
1/4 teaspoon salt
dash ground nutmeg
1 1/2 cups shredded Swiss cheese
1 tablespoon all purpose flour

Let pie crust stand at room temperature according to package directions. Unfold pie crust and ease into a 9 inch pie plate. Fold edge under and flute as desired. Line pastry with double thickness of foil. Bake in a 450F oven for 5 minutes. Carefully remove foil. Bake for 5 minutes more. Remove from oven. Reduce oven temperature to 325F. Place bacon pieces in pie crust; set aside. In a small saucepan cook carrot and green onion in a small amount of water about 4 minutes or until tender. Drain, pressing out excess liquid with the back of a spoon; set vegetables aside. In a mixing bowl stir together eggs, milk, salt and nutmeg. Add carrot and onion; set aside. Toss together cheese and flour; sprinkle over bacon in pie crust. Place pie crust with bacon and cheese mixture on oven rack; carefully pour in egg vegetable mixture. Bake in the 325F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting into wedges. Makes 6 servings.


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