And we’ve got to pay better attention to how much we drink the night before. This is the second quiche in a row that we completely forgot to take a picture until it was too late.
Serves: 16 -22 (2 quiches)
Ingredients
- 2 – 15.5 oz cans of Trappey’s Jalapeño Black Eyed Peas
- 1/2 cup Panko or bread crumbs
- 8 – slices Bacon, chopped
- 1 cup Cheddar Cheese, shredded
- 1 cup Swiss Cheese, shredded
- 2 Pie Crusts
- Base Quiche Mix
Preparation
In a skillet, cook the chopped Bacon until done, remove from heat and allow to drain on paper towels.
In a large pot over medium heat, pour the Black Eyed Peas, extra Chopped Bacon and the Panko and cook, stirring frequently to reduce the liquid volume by 2/3. This should take about 15 minutes. Remove and place in a container and refrigerate until ready for final assembly.
Prepare the rest of the ingredients and store until final assembly.
Final Assembly and Cooking
Preheat oven to 375 degrees. Get the prepared pie crusts and loosely fill each of them with the Black Eyed Pea mixture prepared above. Prepare the base quiche mix and pour over the other mixture. Stir a little to make sure the quiche mix gets well mixed into the Pea mixture. Top each pie with the cheese mixture and place in the oven. Cook for 30 – 40 minutes, removing when the cheese starts to turn golden brown. Serve or pack them up to take to the rink.