Mexican Quiche

Adapted from All Recipes

Quiches are our absolute favorite for brunch.  Nothing can beat a good quiche...well, as long as you prefer savory over sweet for breakfast.  This quiche is Tim's favorite.  It has a bit of spice to it.  Enjoy!

Ingredients:

• 8 oz. bacon
• 1 (9”) unbaked pie crust
• 2 cups sharp Cheddar cheese, shredded
• 1 cup shredded Monterey Jack cheese
• 4 eggs, lightly beaten
• 1 ½ cup half-and-half
• ½ cup diced onion
• 1 (4 oz) can diced green chile peppers, drained

Directions:

• Preheat oven to 350 degrees F.  Place bacon in deep skillet.  Cook over medium-high heat until evenly brown.  Drain, crumble and set aside.
• Place crust in a 9” glass pie plate.  Sprinkle bacon inside of crust.  In a small bowl, combine Cheddar cheese and Monterey Jack cheese.  In a separate bowl, beat together eggs, cream, onion and green chiles.  Add cheese mix, stir well.  Pour mix into pie crust.
• Bake in preheated oven for 60 minutes, until set.  Let stand 10 minutes before serving. 

Notes:  I added some thyme, parsley, and cayenne pepper to the egg mixture.