Corn And Scallion Quiche

Eggs mixed with corn, light cream, salt, pepper, and nutmeg and poured over crumbled bacon, Monterey Jack cheese, scallions, and bell pepper. Baked until firm and golden brown on top.

Ingredients -

1 unbaked Pie Shell for 10-inch pie plate
6 slices Bacon, cooked and crumbled
1 cup grated Monterey Jack Cheese
1/2 cup minced Scallions
1/4 cup diced Green Bell Pepper
4 Eggs
1 cup Corn Kernels
1 cup Light Cream (Half-and-Half)
Salt and Pepper, to taste
dash of Nutmeg

Preparation:

1. Preheat oven to 425 degrees F.

2. Line a 10-inch pie plate unbaked pie shell, and partially bake for about 8 minutes.

3. Sprinkle crumbled bacon, Monterrey Jack cheese, scallions, and bell pepper into pie pan.

4. Beat eggs slightly.

5. Add corn, light cream, salt, pepper, and nutmeg to eggs. Stir to combine.

6. Pour egg mixture into pie plate.

7. Bake for 10 minutes.

8. Reduce oven temperature to 400 F. Bake 30 to 40 minutes

9. Remove from oven. Let rest 10 minutes.

Cooking Tip

Bacon

Use your favorite flavor of bacon, such as hickory smoked as an added treat. You could substitute another breakfast meat, if necessary.

Cooking Tip

Corn Kernels

Canned corn is fine for this recipe. You could certainly use fresh corn kernels. Be sure to drain off any excess water from the corn prior to using in this recipe.