Colorful Bell Pepper Quiche Recipe



6-8 slices of bacon (1/2 standard size package-about ½ pound) thawed and crisply fried and crumbled

1 cup shredded Swiss Cheese. (You can also substitute Colby Jack or cheddar cheese)

½ cup red bell pepper (about ½ of a pepper)

½ cup yellow bell pepper (about ½ of a pepper)

½ cup green bell pepper (about ½ of a pepper)

2 cups whole milk

¾ cup Jiffy Baking Mix or Bisquick Baking Mix

4 eggs

2-3 pinches of cayenne pepper (to taste)

½ teaspoon salt

¼ teaspoon pepper



Preheat oven to 350 degrees F.

Fry bacon in a frying pan on medium-to medium-high heat until the bacon is very crisp and easy enough to crumble. Drain on paper towel and cool until you are able to handle the bacon. Using a scissor or kitchen shears, snip the bacon into small pieces.

Grate the cheese and set aside.

Peel and finely chop the red, yellow and green bell peppers and set aside on plate.

In a medium mixing bowl, use a whisk to combine the milk, biscuit mix, eggs, cayenne pepper, salt and pepper.

Grease a 9 or 10-inch glass pie plate or quiche baking dish with cooking spray or butter. Layer half of the crumbled bacon, red, yellow, and green bell pepper and the cheese evenly over the bottom of the dish. Repeat with the remaining half of bacon, peppers, and cheese.

Pour the egg and milk mixture evenly over the bacon, cheese and peppers. Make sure the liquid only comes to within ¼" of the top edge of the baking dish.

Place in oven and bake for 60 minutes. The outside should have a lovely golden brown color and it may be slightly pulling away from the edge of the baking dish.

To test if done: Insert a knife into the center of the quiche. The center should be firm and no liquid should come out.

Let cool and set for 5-10 minutes. Cut into 6 slices and serve.

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