CHIPOTLE QUICHE LORRAINE
A Southwestern take on a traditional French meal that dates as far back as the 16th Century! Heads up: This quiche has more of a custard texture than a cheesy egg texture. If you want to "beef it up," I recommend adding another egg and maybe a little shredded swiss.
Provided by ChipotleChick
Categories Savory Pies
Time 50m
Yield 1 quiche, 8 serving(s)
Number Of Ingredients 12
Steps:
- Glaze frozen pie crust with egg yolk, prick numerous times with a fork.
- Bake according to prebake instructions on pie crust package.
- Cook the bacon over medium heat, stirring constantly, until the fat in the bacon has been rendered, but it is not yet crisp.
- Drain on paper towels and set aside.
- Beat the eggs, half and half, salt, pepper, nutmeg, cayenne, and chipotles.
- Arrange the bacon on the bottom of the pie crust.
- Pour the egg mixture into the crust.
- Bake at 375 for 20-30 minutes, until filling is set and top is browned.
- For Garnish: When serving, top each slice with a tablespoon of sour cream, followed by a few cilantro leaves and an avocado slice.
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