7-Layer Italian Quiche
Submitted by: Austin Tasler
Serving Size: 6
|1||refrigerated pie crust (9 inch)|
|1/4 cups||Italian parsley, minced|
|3/4 cups||milk, skim or 2%|
|1/4 cups||sun-dried tomatotes, chopped|
|1 cups||mozzarella cheese, blended with pesto, shredded|
|1/4 cups||red onion, chopped|
|1/4 cups||red pepper, chopped|
|1/4 cups||green pepper, chopped|
|1 tablespoons||olive oil|
|1 cups||croutons, crushed|
- Preheat oven to 350°F. Follow package directions to lay the pie crust in a glass 9” pie pan. In a small skillet, saute green pepper, red pepper, and red onion in olive oil until tender and onion is slightly translucent. Remove vegetables from skillet and set aside. In the same skillet, brown and crumble bacon until crispy. Drain on paper towels.
- Start assembling the layers by placing the crumbled bacon on the unbaked pie shell. Layer the shredded mozzarella cheese over the bacon followed by the sauteed vegetables. Layer the sun-dried tomatoes over the vegetables. In a medium size bowl, crack the six eggs and whisk in the milk until combined thoroughly. Pour over the tomatoes and vegetables. Place the Italian parsley over the egg mixture. Sprinkle the croutons over the top. Bake for 40-45 minutes or until a knife inserted in the center comes out clean.