Using refrigerator pie crust makes this irresistible quiche a breeze to chef up. Serve it for brunch, lunch or a light dinner with a lemony arugula salad.
Recipe tags: sofrito base, easy difficulty, breakfast, pork, roast
| Quantity | Ingredient |
|---|---|
| 4 | eggs |
| 1 cup | heavy or whipping (35%) cream |
| 2 tbsp | Better Than Bouillon® Sofrito Base |
| 1 | rolled refrigerator pie crust |
| 4 oz | brick-style cream cheese, softened |
| 1 tbsp | dried Italian seasoning |
| 2 | cloves garlic, minced |
| 8 | slices bacon, cooked until crispy and chopped |
Preheat oven to 350°F.
In medium bowl, whisk together eggs, cream and Culinary Collection Sofrito.
Unroll refrigerator pie crust into greased 9-inch pie plate.
In another medium bowl, mix together cream cheese, Italian seasoning and garlic.
Sprinkle bacon into bottom of pie shell. Dollop small spoonfuls of cheese mixture over top. Pour in eggs mixture to cover.
Bake for 35 to 45 minutes or until pastry is golden brown and filling is set. Let stand for 10 minutes before slicing and serving.
Tip: Alternatively, for individual-size quiches, use small tart shells; for bite-size quiches, use mini tart shells, baking for 20-25 minutes or until filling is set.