Quiche Seville Recipe

Recipesfull introduces to you: Quiche Recipes. (Quiche Seville Recipe). This is a very easy quiche. I serve it for breakfast when I have guests with muffins and fresh fruit.

Brief

Prep 20 mins

Cook: 55 mins

Total: 1hr15 mins

Servings: 8

Yield: 8 servings

Quiche Seville Recipe

Ingredients

1 recipe pastry for a 9 inch single crust pie

1 cup sour cream

10 thick slices bacon

1 cup shredded Monterey Jack cheese

2.8 ounces French-fried dried onions

6 eggs

beaten

½ teaspoon Worcestershire sauce

ground black pepper to taste

Splendid Spinach and Mushroom Quiche

Breakfast and Brunch

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Bake thawed pastry shell at 375 degrees F (190 degrees C) for 10 minutes. Remove from oven and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).

Step 3

Meanwhile in a medium bowl combine the sour cream bacon cheese French-fried onions eggs Worcestershire sauce and ground black pepper. Mix all together well and pour into the cooled pie shell.

Step 4

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes or until quiche is set.

Nutritional Information

Quiche Seville Recipe

Servings Per Recipe:8

Calories: 548.9

% Daily Value *

Protein: 16.7g 34%

Carbohydrates: 18.7g 6%

Dietary Fiber: 1.2g 5%

Sugars: 1g

Fat: 45.1g 69%

Saturated Fat: 17g 85%

Cholesterol: 197mg 66%

Vitamin A Iu: 507.3IU 10%

Niacin Equivalents: 6mg 46%

Vitamin B6: 0.2mg 12%

Vitamin C: 0.5mg 1%

Folate: 52.4mcg 13%

Calcium: 166.9mg 17%

Iron: 2mg 11%

Magnesium: 22.9mg 8%

Potassium: 233.2mg 7%

Sodium: 756.8mg 30%

Thiamin: 0.3mg 32%

Calories From Fat: 406.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.