[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Bacon and Swiss Quiche[/title][fusion_text]Week of September 15th to September 19th, 2008
BACON AND SWISS QUICHE
1 1/4 Cups Original Bisquick Mix 1/4 Cup Butter, softened
1 Pkg. (6 oz.) Sliced Canadian Bacon, chopped 2 Tbs. Boiling Water
1 Cup Shredded Swiss Cheese 4 Green Onions, thinly sliced (1/4 cup)
1 1/2 Cups Half and Half 3 Eggs
1/2 Tsp. Salt 1/8 to 1/4 Tsp. Red Pepper (Cayenne)
Spray a 9 inch glass pie plate with cooking spray. In a medium bowl, stir Bisquick Mix and butter until mixed. Add boiling water and stir vigorously until soft dough forms. Press dough in bottom and up sides of pie plate, forming edge on rim of pie plate. Sprinkle bacon, cheese and green onions over crust. In medium bowl, beat half and half, eggs, salt and red pepper with wire whisk until mixed. Pour into crust. Bake uncovered at 375 degrees for 35 to 40 minutes or until edge isbrown and knife inserted in center comes out clean. Garnish each serving slice with a thin slice of a tomato wedge.
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