Green Chile Quiche

Green Chile Quiche with cheese, mushrooms, and bacon.




Hash Browns for Crust Heavy Cream (1½ cups) Monterey Jack (4 oz shredded for filling), ¾ cup for topping Parmesan Cheese (¼ cup for topping) Bacon pieces (5 pieces for filling) Mushrooms (1½ cup cut up in pieces) for filling. Cornmeal (2 tablespoons) for filling All purpose flour (¼ cup) for filling Eggs (4 jumbos) for filling Salt (½ teaspoon) for filling Onion powder (¼ teaspoon) for filling Green Chile (6 oz) for filling

Nutritional information

No nutrition information available


Use enough hash browns to cover the bottom of 9" pie pan- 6 regular handfuls. Defrost hash browns and pat dry. Add ⅓ cup melted butter to the hash browns. Mix together hash browns and melted butter and compress as a crust shell. Bake at 425 for 20 minutes. Be sure to treat the pan with a non-stick spray. Cook bacon until very crisp, not burned and crumble into small pieces. Add to filling. Mix filling ingredients together and fill the pie pan with the hash brown crust. Top with topping ingredients. Bake at 350 for 45 minutes. Use tooth pick in center until nothing sticks. Let cool and slice like a pie.