Best Bacon Pepper Corn Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHILI PEPPER, CORN, AND BACON QUICHE



Chili Pepper, Corn, and Bacon Quiche image

Quiche is a smart choice for breakfast, brunch, lunch, or dinner. It can be served warm or cold, it's easy to make, and typically inexpensive. It's a given that we have quiche for Easter brunch, and this is one of many varieties that we enjoy.

Provided by lutzflcat

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 55m

Yield 8

Number Of Ingredients 10

1 (9 inch) unbaked pastry shell
2 cups fat-free half-and-half
4 large eggs
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup shredded Monterey Jack cheese
½ cup frozen corn, thawed
4 slices cooked bacon, crumbled
1 (4 ounce) can diced green chile peppers, drained
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
  • Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
  • Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
  • Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
  • Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.

Nutrition Facts : Calories 283 calories, Carbohydrate 19.1 g, Cholesterol 115.2 mg, Fat 17.7 g, Fiber 1.3 g, Protein 12.3 g, SaturatedFat 6.7 g, Sodium 764.5 mg, Sugar 4.1 g

BACON-PEPPER CORN



Bacon-Pepper Corn image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 ears of bacon-pepper corn

Number Of Ingredients 0

Steps:

  • Grill the corn: Remove the husks and brush the corn with vegetable oil; season with salt and pepper. Grill over medium-high heat, turning, until lightly charred, 8 to 10 minutes.
  • Make the topping: Finely chop 6 slices crisp cooked bacon. Toss 4 grilled ears of corn with 4 tablespoons softened butter to coat. Season generously with coarsely ground pepper and a pinch of salt. Press the bacon all over the corn.

Related Topics