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Karis Loop | Concho Valley EC

6 pieces of bacon (preferably thick-sliced)
2 cups frozen potatoes O’Brien (diced potatoes with peppers and onions)
1 jalapeño pepper, chopped (remove seeds to reduce heat, if desired)
3 eggs
1 cup whipping cream
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg
Salt and pepper to taste
9-inch prepared pie crust
3/4 cup shredded Monterey Jack cheese
3/4 cup shredded cheddar cheese

1. Preheat oven to 350 degrees.

2. Cut the bacon into 1-inch pieces and cook in a sauté pan over medium heat until brown. Remove bacon from pan. Cook the potatoes and jalapeño in the bacon grease until the potatoes start to brown a little. Remove from heat.

3. In a bowl, whisk together the eggs, cream, cumin, garlic powder, nutmeg, salt and pepper.

4. Put the pie crust in a deep-dish 9-inch pie pan and crimp the edge. Add the ingredients in layers: first 3/4 cup of the combined cheeses, then the potato and jalapeño mixture, then the crumbled bacon, then the egg mixture. Top with the remaining cheese.

5. Bake 45–60 minutes, until a knife inserted into the middle of the quiche comes out clean.

Servings: 8. Serving size: 8 ounces. Per serving: 436 calories, 17.76 g protein, 30.26 g fat, 18.19 g carbohydrates, 1.43 g dietary fiber, 809 mg sodium, 0.31 g sugars, 153 mg cholesterol