 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
I think this would be good using the hash brown potato crust that was in the hash brown crust quiche recipe. this recipe is from the: Brittania & W. Mauger Estate 701 Roma Ave NW Albuquerque, NM 87102-2038. Ingredients:
1 prepared pie crust-9 pan |
1/2 lb bacon |
3 tablespoons butter |
4 large chopped white onions preferably maui's or vadallia's |
2 green onions, chopped |
3 shallots, chopped |
1/4 cup crushed, toasted pine nuts |
1/2 teaspoons chopped garlic |
1 4 oz can mild green chili ( or hotter chilies ) |
6 eggs |
1 1/4 cup half & half or heavy cream |
1/2 cup flour |
1 1/2 cup shredded cheddar cheese |
1/2 cup shredded parmesan cheese |
salt & pepper to taste |
Directions:
1. Place the pie crust in the pan and crimp edges. Fry bacon til crisp, then crumble.
2. Sauti chopped onions, garlic, & pine nuts in butter until soft and lightly browned. Meanwhile, beat eggs, flour, green chili and liquids together. Place onions & bacon into pie shell, add cheeses, then pour egg mixture over.
3. Bake at 350 for 45 min -1 hr, until firm & golden. Allow to cool slightly cut in 6-8 portions.
|
|