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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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The crust is made with baking mix, so it is heartier than a flaky pastry. Serve warm or at room temperature. Ingredients:
1 cup all-purpose baking mix |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1/3 cup milk |
3 slices bacon, chopped |
1 small onion, chopped |
2 cups shredded cheddar cheese |
4 eggs |
1 teaspoon salt |
1/4 teaspoon hot pepper sauce |
1 (12 fluid ounce) can evaporated milk, heated |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch pie pan.
2. In a medium bowl, mix together the baking mix, 1/4 teaspoon salt, and pepper. Gradually mix in the milk until moistened. Knead a few times on a floured board. Roll dough out to a 12 inch circle, and press into the greased pie pan. Fold edges, and flute.
3. Place bacon and onion in a large, deep skillet over medium-high heat, and cook until bacon is evenly brown. Drain, and crumble bacon. Sprinkle bacon, onion, and Cheddar cheese into the pie pan.
4. In a medium bowl, beat eggs with 1 teaspoon salt and hot pepper sauce, then slowly stir in hot evaporated milk. Pour into the pie shell.
5. Bake 5 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Continue baking 25 minutes, or until center is almost set. Do not over bake - the quiche will set as it cools.
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