| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Microwave, Quiche |
6 |
Servings |
INGREDIENTS
| 1 |
|
Pie shell; (9 inch) baked |
| 4 |
sl |
Bacon |
| 3 |
|
Eggs |
| 1 |
c |
Cream style corn |
| 1 |
cn |
Sliced mushrooms; (2 1/2 ounce) drained |
| 1 |
cn |
Sliced black olives; (2 1/2 Ounce) drained |
| 1 |
|
Jar pimentos; (2 ounce) chopped |
| 2 |
tb |
Diced green chiles |
| 4 |
oz |
Shredded cheddar cheese |
| 4 |
oz |
Shredded mozzarella cheese |
| 1 |
cn |
French fried onion rings; (3 ounce) |
|
4 |
minutes. |
INSTRUCTIONS
1. Place bacon on a paper towel on a paper plate.
2. Cover with a paper towel. Microwave on high (100%) until brown, 31/2 to
3. Drain on a paper towel.
4. In a medium size bowl beat eggs.
5. Add corn, mushrooms, olives, pimentos, green chilis, cheddar and
mozzarella cheese.
6. Crumble bacon into mixture. Blend well.
7. Pour into baked pie shell. Place pie dish on inverted saucer.
8. Microwave at medium (50%) until center is slightly set, 17 to 18
minutes.
9. Let stand minutes.
Makes 6 servings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 207 by "Diane Geary"
<diane@keyway.net> on Nov 6, 1997
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