Eggs and Canadian Bacon Quiche
Slices of Canadian bacon form the 'crust' for this Monterey Jack and Parmesan cheese 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 quiche pan with vegetable cooking spray. Line the bottom and sides with sliced 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 eggs are almost set.
- In a saucepan combine Monterey Jack cheese, 1/4 cup mayonnaise, oregano, paprika, and parsley. Heat until melted and pour over the almost cooked eggs, return to the oven and bake 5 more minutes.
Makes 6 servings.