Bacon ?n Sour Cream Quiche



  • 1 9? unbaked pie crust
  • 2 tablespoons butter
  • 1/3 cup finely chopped onion*
  • 3 tablespoons finely diced red and green bell peppers*
  • 1/2 cup diced mushrooms
  • 3 large eggs
  • 8 oz. sour cream
  • 5 slices crisp, crumbled bacon**
  • 1 1/2 cups grated Swiss cheese
  • 1 cup grated mild cheddar cheese
  • Dash salt & pepper
  • Parsley, optional
  • Directions

    Poke holes on inside of pie crust with fork. Line inside of pie crust with foil and bake at 450° for 8 minutes. Remove foil and bake additional 5 minutes or until crust is set and dry. Remove and reduce oven to 350°. Sauté onions, peppers, and mushrooms in butter until softened. Combine vegetables with remaining ingredients and pour mixture into pie crust. Bake at 350°F for 40 minutes or until center is set. Let stand for 10 minutes before cutting. Top each slice with dollop of sour cream. Servings 12
    Time savers:
    * Use packaged frozen peppers and onions. My local Save-A Lot carries them regularly; it?s a mix of red, green and yellow peppers (also great for hot sausage sandwiches).
    ** Use ready-cooked bacon.

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