Products used in this recipe
Avocado Bacon Quiche
Yield: 10 Servings (1 slice)
Yield: 10 Servings (1 slice)
A perfect breakfast quiche made even better with Harvest Fresh Avocado Halves.
Ingredient | Weight | Measure |
---|---|---|
10 each | ||
Eggs | 6 each | |
Half & half | 12 fl. oz. | |
Ground black pepper | 1/2 tsp. | |
Salt | 1 tsp. | |
Cheddar cheese, shredded | 4 oz. | |
Bacon, cooked, chopped | 2 oz. | |
Pie crust, prepared, unbaked | 2 each |
Preparation Instructions:
Step 1
Preheat convection oven to 325˚F.
Step 2
Place pie crusts in two quiche pans. Place half of the avocado (pit indentation facing up) in each pie crust; creating a petal formation.
Step 3
In a medium bowl, whisk the eggs, half & half, and salt and pepper until smooth and creamy. Pour half of egg mixture into each quiche dish. Top both dishes with half of shredded cheese and half of bacon.
Step 4
Bake at 325°F in convection oven for 30-35 minutes, until quiche is puffed and cooked through. Cool and cut each quiche into 5 servings.