Ingredients

• 2 - 'ready to bake' pie crusts
• 5 - large eggs
• 1.5 cups - half & half
• 8 oz - cheddar/Monterey jack cheese (shredded fine)
• 12 oz - bacon (fried crisp)
• 1/2 cup - diced green bell pepper
• 1/2 cup - diced red bell pepper
• 1/2 cup - diced green onion tops
• 1/2 cup - diced yellow onion
• 1 - large pickled jalapeno chopped fine
• 4 oz - button mushrooms (sliced)
• 2 tbsp - fresh garlic, chopped fine
• 1/2 stick - butter
• 2 tbsp- olive oil
• 1 tbsp- chilli powder
• 1 tbsp - fajita seasoning
• 1 tbsp - salt
• 1 tbsp - coarse ground black pepper

How to Make Tex-Mex Quiche

• Preheat the oven to 350 degrees C.
• Prepare pie crusts according to directions for pre-baked pie crust and bake for 8-10 mins or until the ridges start to turn light brown.
• Remove from the oven and set on a cookie cooling rack.
• Fry the bacon until it turns crispy, remove and drain it on paper towel.
• When it becomes cool and crisp, chop it finely.
• In a small frying pan, heat the olive oil and half of the butter.
• Add the mushrooms, bell peppers, yellow onions and garlic.
• Sautee until mushrooms transforms to a light tan colour (about 10 mins).
• Remove from heat and cool in a bowl.
• Take the remaining half of butter and put in a freezer.
• In a large bowl, break eggs and beat.
• Add the butter and eggs and mix well.
• Add green onion tops, diced jalapeno, shredded cheese, and all the spices.
• Then add the chopped bacon and mix again.
• Add the sauteed mushrooms, bell peppers, garlic, and yellow onions using a slotted spoon to remove any excess liquid.
• Mix again until the egg mixture is combined with all other ingredients.
• With a large ladle, fill each cooled, pre-cooked pie crust till 1/4 inch of the top ridge.
• Take the frozen butter or margarine and cut into small pieces.
• Put about 10 pieces of the chunks of butter on top of the egg mixture.
• Bake in an oven at 350 degree C oven for 35 mins or until top of the egg mixture just starts to turn golden brown.
• Remove from oven and place on a cooling rack.
• Let it cool for an hour.
• Slice into 8 equal portions and serve with a fresh Caesar salad.
• Cover any leftovers with plastic wrap and keep them refrigerated.