A passion for food
SWEET PEPPER, BACON AND GOUDA QUICHE
Try this simple and delicious quiche!
Recipe and photo by Linda Doell
MAKES: 2, 9-inch deep dish quiches
INGREDIENTS:
1 green bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
5 medium button mushrooms, diced
8 oz. of Gouda cheese, shredded
2 oz. of Italian cheese mix (Romano, Parmesan and Asiago)
2 deep-dish ready-made frozen pie crusts
12 oz. pkg. of turkey bacon, cooked to crispy and crumbled
1 large container of plain Egg Beaters, the equivalent of 12-15 eggs
1/2 tsp. of dried oregano PER PIE
1/2 tsp. of dried basil PER PIE
1 tsp. of powdered garlic PER PIE
1/8 tsp of dried red pepper flakes PER PIE
DIRECTIONS:
Preheat oven to 375 degrees F. Score bottom of frozen pie crusts and bake for 10 minutes. Remove from oven.
Put the crumbled bacon in the bottom of each pie crust.
Then alternately layer red, green and yellow peppers, splitting the amount between the two pie shells.
Next, spread a layer of Gouda cheese, followed by the layer of mushrooms.
Sprinkle the herbs on top of the mushrooms. Add the remaining Gouda cheese.
Pour Egg Beaters over the contents of each pie shell, almost filling the shell. sprinkle the Italian cheese blend on the top.
Bake for 35-40 minutes or until the quiches are set and look golden brown.
