Carrot and Bacon Quiche

Swiss cheese, carrots, and bacon flavor this popular brunch recipe. It's ideal for serving with fruit. For lunch or dinner, serve with a green salad.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 40 mins 325°F
  • Stand: 10 mins

Carrot and Bacon Quiche

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Directions

  1. Let piecrust stand at room temperature according to package directions. Unfold piecrust and ease into a 9-inch pie plate. Fold edge under and flute as desired. Line pastry with double thickness of foil.
  2. Bake in a 450 degree F oven for 5 minutes. Carefully remove foil. Bake for 5 minutes more. Remove from oven. Reduce oven temperature to 325 degrees F. Place bacon pieces in piecrust; set aside.
  3. 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.
  4. 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 piecrust. Place piecrust with bacon and cheese mixture on oven rack; carefully pour in egg-vegetable mixture.
  5. Bake in the 325 degree F 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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Nutrition Facts (Carrot and Bacon Quiche)

  • Per serving:
  • 374 kcal ,
  • 24 g fat
  • 173 mg chol. ,
  • 447 mg sodium ,
  • 22 g carb. ,
  • 16 g pro.
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