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Ingredients
- ● 1 box pie crust
- ● About 5 pieces of bacon (more or less to taste)
- ● 1 onion
- ● 1 pepper (your color choice)
- ● 5 eggs
- ● 1 cup milk
- ● 1 cup cheese
- ● 1 teaspoon Italian seasoning
- ● 3/4 teaspoon salt
- ● 1/2 teaspoon garlic powder
- ● 1/4 teaspoon pepper
Preparation
Step 1
Makes about 24
1. Cook bacon. My preferred method is in the oven. I like to line a cookie sheet with aluminum foil, set the bacon on there and put it in the cold (not preheated) oven. I set the oven to 400 degrees and let the bacon cook in there while it preheats, for about 15 minutes (or until done.) This makes it easy to prep everything else for the quiches instead of sitting there waiting for the bacon to cook in a pan on the stove.
2. Heavily grease a muffin pan with preferred oil. I used olive oil this time… but I recently purchased these reusable muffin liners which I am obsessed with. Makes cleanup 100 times easier.
3. Prepare your pie crust. Flour a clean surface and roll the pie crust out with a rolling pin. I use a small glass to cut circles out of the crust to fit in the muffin pans.
4. Cut your onion and pepper and cook in an oiled pan until soft and fragrant.
5. When bacon is fully cooked and cooled enough to touch, blot off excess grease with paper towels and cut into small pieces.
6. Shred cheese.
7. Mix the veggies, cheese and bacon in a bowl, then add the spices.
8. Scoop the mixture into the muffin tray, about a tablespoon each.
9. Prepare the eggs and pour into muffin tray. Fill about 3/4 full. (The veggie mixture should be mostly covered.)
10. Bake in the oven at 400 degrees for 25-30 minutes. (Or until crust is lightly browned and eggs are set.)
11. After they are cooled, put them in a plastic freezer bag with wax paper between