Bacon-Cheddar Quiche

Bacon-Cheddar Quiche




1/2 15-ounce package folded refrigerated unbaked piecrusts (1 crust)

6 slices bacon

3 beaten eggs

1 12-ounce can (1 1/2 cups) evaporated milk

1 4-ounce package shredded cheddar cheese

3 green onions, thinly sliced



Let pie crust stand at room temperature for 15 to 20 minutes according to package

directions. Meanwhile, cook bacon till crisp; drain on paper towels. Crumble

bacon.



In a mixing bowl combine eggs and milk. Stir in cheese, onions, and bacon.

Place piecrust in a 9-inch pie plate. Flute edges high. Line crust with a

layer of heavy-duty foil. Bake in a 450 degree oven for 5 minutes. Carefully

remove foil from piecrust and bake about 5 minutes more or till piecrust is

nearly done. Remove piecrust from the oven. Reduce the oven temperature to 325

degrees.



Pour egg mixture into hot piecrust. Bake in a 325 degree oven for 30 to 35

minutes or till a knife inserted near the center comes out clean. Let stand 10

minutes before serving. Makes 6 servings