Mexicana Quiche Recipe

• 1 baked 9-inch pie shell (optional)
• 1/2 pound bacon, crumbled
• 5 ounce. Monterey Jack cheese, grated
• 3 ounce. Cheddar cheese, grated
• 1 c. bell pepper, diced
• 1/2 can French fried onion rings
• 1 jalapeno pepper, seeded and finely diced
• 1 can evaporated lowfat milk
• 3 Large eggs
• 1 tbsp. barbecue sauce
• 1/4 teaspoon chili pwdr

1. Brush pie shell with Worcestershire sauce.
2. Bake on high speed 3 min; turn 1/4 turn.
3. Bake 2-3 min longer or possibly till done.
4. Dice bacon and place in 1 qt measuring c.. Cook on high speed for 4 min or possibly till crisp.
5. Drain.
6. Place bacon, cheeses, and peppers in bottom of pie shell.
7. Combine lowfat milk, Large eggs, barbecue sauce and chili pwdr; beat well and pour over mix in pie shell.
8. Sprinkle onions on top.
9. Bake on medium speed for 16-17 min or possibly till center is set.
10. A knife inserted in the center will come out clean when quiche is done.
11. Let rest 15 min before serving.

pie shell, bacon, cheese, cheddar cheese, bell pepper, onion, pepper, milk, eggs, barbecue sauce, chili pwdr

Taken from cookeatshare.com/recipes/mexicana-quiche-18952 (may not work)