- Prep Time:
- 10 min
- Cook Time:
- 45 min
- 2 slices of smoked bacon
- 3 ounces cremini mushrooms, sliced
- 2 tbsp ( 30 mL ) jalapeno, seeds removed, diced
- 2 tbsp ( 30 mL ) pickled roasted red pepper, diced
- 4 eggs
- ⅔ cup ( 170 mL ) 1% milk
- 1.5 ounce brie cheese, cut into small cubes
- salt & pepper to taste
Preheat your oven to 350° F.
In a non-stick skillet, cook the bacon over medium-low heat, flipping occasionally, until crispy. Remove from skillet to a plate and set aside. Add the mushrooms to the hot bacon fat and cook, turning occasionally, until cook through. Remove from skillet to the plate and set aside. Add the jalapenos to the skillet toss in the leftover liquid and cook for 2-3 minutes. Remove from skillet to the plate and set aside.
In two bowls, whisk together 2 eggs and ⅓ cup milk.
Grease two individual baking dishes with oil (or butter).
From one bowl, pour just enough of the egg mixture to barely cover the bottom of a baking dish. Add half each the mushrooms, jalapenos, peppers, cheese, and crumble one piece of bacon in. Pour in the remaining egg mixture. Repeat the process with the other bowl and baking dish.
Bake uncovered, in the centre of the oven for 30-35 minutes, rotating the baking dish hallway through. The centre of the quiche should be set, not jiggly when gently shaken. Serve as is or with chopped chives, chili flakes and/or hot sauce.
Use two 5.5-inch x 2-inch pie dishes. If you do not have individual baking dishes, use an 8-inch non-stick skillet.