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"a egg custard stop with cheese baked until golden brown"

Coconut-Bacon Quiche

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Prep Time 20 minutes
Cook Time 40 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 315 kcal

Ingredients
  

  • 1 pre-made 9-inch pie crust store-bought or homemade
  • 6 slices of bacon cooked and crumbled
  • 8 large eggs lightly beaten
  • 1 medium onion chopped
  • 1 cup evaporated milk
  • 1 cup coconut milk
  • 1 cup shredded cheddar cheese
  • ¾ cup shredded coconut freshly grated or packaged
  • ¾ teaspoon nutmeg
  • Salt and pepper to taste
  • Scotch bonnet pepper optional; adjust to taste for spiciness

Instructions
 

  • Preheat Oven: Preheat your oven to 375°F (190°C).
  • Prepare Pie Crust: Place a store-bought pie crust into a 9-inch pie dish and crimp the edges. If using a homemade crust, roll it out and place it into the pie dish, then crimp the edges.
  • Cook Bacon: Cook the bacon in a skillet over medium heat until crisp. Remove the bacon from the skillet and drain it on paper towels. Once cooled, crumble the bacon into small pieces.
  • Saute Onions: In the same skillet, using the bacon drippings, sauté the chopped onion until it becomes translucent and slightly caramelized. Remove from heat and let it cool slightly.
  • Prepare Egg Mixture: Lightly beat the eggs in a large mixing bowl. Then add in the evaporated milk, coconut milk, shredded cheddar cheese, coconut, nutmeg, salt, pepper, and finely chopped scotch bonnet pepper for a spicy kick.
  • Assemble Quiche: Spread the cooked onion and crumbled bacon evenly over the bottom of the pie crust. Pour the egg mixture over the top, ensuring it's evenly distributed.
  • Bake: Place the quiche in the preheated oven and bake for 35-40 minutes until the center is set and the top is golden brown.
  • Cool and Serve: Once baked, remove the quiche from the oven and let it cool for a few minutes before slicing and serving. Enjoy warm or at room temperature.