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Eggs and Canadian Bacon Quiche recipe

Slices of Canadian bacon form the ‘crust’for this Monterey Jack and Parmesan cheese quiche.

Recipe: Eggs and CanadianBacon Quiche

Vegetable cooking spray
10 ounces Canadian bacon, sliced
8 large eggs, beaten
1/3 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon ground white pepper
1 cup (4-ounces) shredded Monterey Jack cheese
1/4 cup mayonnaise
1/4 teaspoon oregano
1/4 teaspoon paprika
1/2 teaspoon parsley, chopped

  • Preheat oven to 350°F (175°C).
  • Coat a 9-inch deep-dish pie plate or quichepan with vegetable cooking spray. Line the bottom and sides withsliced canadian bacon.
  • In a medium bowl combine beaten eggs,1/3 cup mayonnaise, grated Parmesan cheese, and white pepper.Pour over the bacon and bake for 25 minutes, or until the eggsare almost set.
  • In a saucepan combine Monterey Jack cheese,1/4 cup mayonnaise, oregano, paprika, and parsley. Heat untilmelted and pour over the almost cooked eggs, return to the ovenand bake 5 more minutes.

    Makes 6 servings.

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