This quiche is the perfect addition to an Easter brunch menu. Speckled with Fire-Roasted Tomatoes this recipe has lots of flavor and is simple to put together.
For this recipe you will need:
- 10 oz. bacon
- 5 eggs
- 1 cup half & half
- 1/3 cup sour cream
- 2 Tbsp. Victoria Taylor’s Fire-Roasted Tomatoes
- 1 Tbsp. finely chopped scallions
- 1 tsp. dried oregano
- 2 cloves garlic minced
- ½ cup feta cheese
- ½ cup shredded cheddar cheese
- dash of tabasco sauce
- 1/8 tsp. freshly ground pepper
- 1 prepared pie crust
Preheat oven to 400°.
Chop bacon into ½ inch pieces and cook in skillet until crisp, about 10 minutes; drain, remove from skillet, and set aside.
In a medium bowl whisk eggs, half & half, and sour cream together until well blended.
Stir in bacon, Fire-Roasted Tomatoes, scallions, oregano, garlic, feta cheese, cheddar cheese, tabasco sauce, salt, and pepper.
Place prepared pie crust in the bottom of a 10” pie plate, pour in egg mixture, and bake in oven for 35-40 minutes until top is set.
Cool for 10 minutes then serve.
Best,
Victoria
