Summer Breakfast Specialty

Bacon & Tomato Quiche

4 oz of Swiss Cheese, grated
4 oz. of Provolone, grated
8 oz of Cheddar, grated
1/4 C. green onion sliced thin
3/4 C. fresh tomato, chopped, ( I like cherry tomatoes cut in half)
6 strips of bacon, cooked crisp and crumbled
5 large eggs
1/2 C. milk
1/2 C. Bisquick
In a greased 9 inch quiche pan or pie plate layer in this order, Swiss cheese, bacon, Provolone, tomatoes, green onion and topped with Cheddar cheese.

In a mixing bowl, beat the eggs; add in the milk and
Bisquick, salt and pepper and Tabasco Sauce.
Pour over the vegetables and cheeses.

Bake 45 minutes in a 350° oven. Remove and let stand for 10 minutes to
let cheese set up.

Serves 8.

At the Arcadian Getaways, we divide this recipe into 8 – 4
oz. ramekins. We then bake them in a water bath* for
approximately 30 minutes, till tops are brown and
starting to crust a bit.
*Water bath – place filled ramekins into a cake pan.
Fill cake pan with water to about 1” depth around the
ramekins. Then bake as stated above.

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