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First get these ingredients:
2 "Ready to Bake" pie crusts 5 large eggs 1 1/2 cups Half & Half
8 oz. Cheddar/Monterey Jack Cheese (shredded fine) 12 oz. bacon
(fried crisp) 1/2 cup diced green bell pepper 1/2 cup diced red
bell pepper 1/2 cup diced green onion tops 1/2 cup diced yellow
onion 1 large pickled jalapeno (seeded & vein removed) chopped
fine 4 oz. button mushrooms (sliced) 2 Tablespoons fresh garlic,
chopped fine 1/2 stick butter or margarine 2 Tablespoons Olive
oil 1 Tablespoon Gebhardt's Chili Powder 1 Tablespoon Fiesta
Fajita Seasoning 1 Tablespoon Salt 1 Tablespoon Coarse ground
Black Pepper
Directions:
Preheat oven to 350 degrees. Prepare pie crusts according to
directions for 'pre-baked' pie crust and bake for 8 - 10 minutes
or until ridge just starts to turn light brown. Remove from oven
and set on a cookie cooling rack. Fry the bacon until crisp,
remove and drain on paper towel. When cool and crisp, chop until
fine (1/8").
In a small frying pan, heat the olive oil and 1/2 of the butter
or margarine. Add the mushrooms, bell peppers, yellow onions and
garlic. Sauté until mushrooms change to a light tan color (about
10 minutes). Remove from heat and cool in a bowl. At this time,
take the remaining 1/2 of butter or margarine and put in the
freezer section.
In a large bowl, break eggs and beat by hand like making
scrambled eggs. Add the 1/2 & 1/2 and mix well. Add the green
onion tops, the diced jalapeno, the shredded cheese, and all the
spices listed. Add the chopped bacon and mix again. Add the
sautéed mushrooms, bell peppers, garlic, and yellow onions using
a slotted spoon to remove any excess liquid. Mix again until egg
mixture is combined with all other ingredients.
With a large ladle, fill each cooled, pre-cooked pie crust until
1/4 inch from the top ridge. Take the 'frozen' butter or
margarine and cut into 1/4 inch pieces. At random, put about 10
pieces of the 'butter chunks' on top of the egg mixture.
Bake in a 350-degree oven for 35 minutes or until top (egg
mixture) just starts to turn a golden brown. Remove from oven
and place on a cooling rack. Let sit 1 hour. Slice into 8 equal
portions and serve with a fresh Caesar salad. Cover any
leftovers with plastic wrap and keep refrigerated. Best served
when slightly warmed or at room temperature.
Yield: Two 9" quiche pies.
About the author:
Gregg Hall is a business consultant and author for many online
and offline businesses. Get all your ethnic foods from
http://www.ethnicfoodsplus.com
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