Note: This recipe is for a deep dish quiche you will want to reduce the number of eggs if using a regular pie pan.
1 9 inch pie crust
8 slices of bacon, cooked and crumbled
1 10 oz can of Rotel diced tomatoes with green chilies, drained well
(You can use 2 cans of the tomatoes if you would like.)
2 cups of fresh corn cut from the cob
1 cup of cheddar cheese, shredded
8 eggs
1 cup half and half
1 tbsp chili powder
1 tsp kosher salt
cracked pepper
Press the pie crust into a deep dish pie pan. Flute the edges.
Layer the bacon, tomatoes, corn and cheese in the pie shell.
Mix the eggs, half and half, chili powder, salt and pepper. Pour over other ingredients.
Bake in a 350 degree oven for 45-55 minutes (less time if using a smaller pie pan and less eggs).
Allow to cool slightly before cutting.
