Tomato Quiche with Bacon & Goat’s Cheese
Prep Time
Serves
Cooking Mode
1 can diced tomatoes, well drained
½ pkg fully cooked reduced-sodium bacon, diced
3 green onions, thinly sliced
1 pkg frozen deep dish pie shells
6 eggs
1 ¼ cups milk
1 tub goat's milk cheese crumbles
1 can diced tomatoes, well drained
½ pkg fully cooked reduced-sodium bacon, diced
3 green onions, thinly sliced
1 pkg frozen deep dish pie shells
6 eggs
1 ¼ cups milk
1 tub goat's milk cheese crumbles
Directions
1Preheat oven to 450°F (230°C). Divide tomatoes, bacon and green onions evenly between the two frozen pie shells.
2Whisk eggs and milk together; season well with salt and pepper. Pour evenly over the 2 quiches. Sprinkle cheese crumbles evenly over each quiche.
3Bake 10 min. Reduce oven temperature to 350°F (180°C) and continue baking until quiches have set, about 30 min. Let cool slightly and serve with a side salad for a light meal.
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Personal Note
Personal Note
