Cheddar Quiche

Recipe View Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie pan. (5 minutes)

Recipe View In a medium bowl, whisk together the baking mix, 1/4 teaspoon salt, and pepper. Gradually mix in the milk until just moistened. Knead lightly on a floured surface. Roll dough out to a 12-inch circle, and gently press into the prepared pie pan. Fold edges over to create a rustic crust, and flute decoratively. (15 minutes)

Recipe View Place the chopped bacon and onion in a large skillet over medium-high heat. Cook until the bacon is crisp and the onion is translucent and softened, about 5-7 minutes. Drain off any excess grease. Crumble the bacon and set aside. (10 minutes)

Recipe View Sprinkle the crumbled bacon, sautéed onion, and shredded Cheddar cheese evenly over the bottom of the prepared pie crust. (5 minutes)

Recipe View In a medium bowl, whisk together the eggs, 1 teaspoon salt, and hot pepper sauce. Gently heat the evaporated milk in a saucepan or microwave until warm, but not boiling. Slowly whisk the warm evaporated milk into the egg mixture until well combined. (5 minutes)

Recipe View Carefully pour the egg mixture over the cheese and bacon filling in the pie crust. (2 minutes)

Recipe View Bake for 5 minutes in the preheated oven. Then, reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 25-30 minutes, or until the center is almost set but still has a slight jiggle. The quiche will continue to set as it cools. (35 minutes)

Recipe View Remove from the oven and let cool on a wire rack for at least 15-20 minutes before slicing and serving. Enjoy warm or at room temperature. (20 minutes)