Tomato Quiche With Bacon and Goat's Cheese

“I love how this recipe lends itself as a quick dinner standby. This recipe make two, and once the second quiche cools, just store it in a plastic freezer bag, and freeze it for up to three months.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 (796 ml) can diced tomatoes, well drained
  • 0.5 (32 g) packagefully cooked bacon, 50% less salt, diced
  • 3 green onions, thinly sliced
  • 1 (340 g) package deep dish pie shells
  • 6 large eggs
  • 1 14 cups milk
  • 1 (113 g) container goat's milk, cheese crumbles

Directions

  1. Preheat oven to 450°F Divide tomatoes bacon, and green onions evenly between the two frozen pie shells.
  2. Whisk eggs and milk together'; season with salt and pepper. Pour evenly over the 2 quiches. Sprinkle cheese crumbles over each quiche.
  3. Bake 10 minutes. Reduce oven temperature to 350F and continue baking until quiches have set, about 30 minutes. Let cool slightly and serve with a side salad for a light meal.
  4. There are 4 slices per quiche.

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