Let’s celebrate World Egg Day with some delicious food!! Friday, October 11th is World Egg Day so it seems only right to enjoy this amazing Corn and Bacon Quiche. It has all the goodness of eggs and is stuffed with bacon, corn, peppers and onions. Oh yes, and lots of cheddar cheese. It also has a hash-brown crust making it gluten-free as well. It’s a high quiche with lots of filling that envelops the potato crust making it very hearty and great for brunch, lunch or dinner.
So why does the egg get its own day? It’s simple, eggs are extremely nutritious, high in quality protein, very economical, versatile and delicious of course. So yes, I believe the egg does deserve its own day!
Corn and Bacon Quiche tips:
-Make sure all frozen ingredients like the potatoes and corn are completely thawed and patted dry if necessary.
-Use a deep-dish pie plate for this recipe, one that is at least 1 1/2″ – 2” deep and comfortably holds 32 ounces of liquid. There is too much filling for a standard pie plate.
-Don’t over bake the quiche. It should jiggle slightly in the center when it is done and it will continue to firm up as it rests.
-Be sure to rest the quiche before slicing. This allows the quiche to firm up and will help with slicing and keeping all the ingredients together instead of spilling out when cut.
Author: Compelled to Cook