Bacon, Sausage and LE ROUGE ROYALE® Brand Peppers Quiche

Courtesy of Sun World

Ingredients

• 1 Pound Bacon, Fried Crispy But Not Burned (It Needs to Be Crispy To Crumble)
• 1 Package “Farmer Johns” 10-12 Count Link Sausage, Also Fried Crispy, Then Cut into Small Chunks
• 1 Small Can Sliced Black Olives, Drained
• 2 Cups Whipping Cream
• 1 Cup Shredded Cheddar Cheese, Mild or Sharp
• ½ Cup Shredded Mozzarella Cheese
• 4 Eggs
• ¾ Teaspoon Salt
• ¼ Teaspoon Pepper
•  1/8 Teaspoon Cayenne Red Pepper
• 1 Frozen Ready-Made Deep Dish Pie Shell (Or 2 Small Ones)
• 1 LE ROUGE ROYALE® Brand Pepper

Directions

1. After you have fried the bacon and sausage, crumble or chop it.
2. Heat the oven (put rack in center) to 425° F.
3. Beat the eggs slightly, and then add-in the whipping cream, salt, pepper and cayenne pepper.
4. Put about ½ the chopped up meat evenly around the bottom of the pie shell,
5. Next put ½ of the olives and LE ROUGE ROYALE® brand peppers.
6. Top with ½ of the cheese.
7. Repeat the process, making a second layer with the cheese being the final topping.
8. Pour the egg/cream mixture into the shell, filling it to nearly the top.
9. If you don’t use all the liquid mixture, toss it.
10. Bake on center rack at 425° F for 15 minutes
11. Then, reduce the oven temperature to 300° F and bake for another 35-45 minutes.  
12. Times vary depending on the ingredients. To test stick a knife into the center and remove. If fairly clean then the quiche is done.
13. I usually go about 45 minutes, to the point the edges of the crust almost start to burn.
14. Remove from oven, and let stand for about 15 minutes.