This is a great quiche for Mother’s Day which is right around the corner. I made my pie crust using coconut flour and coconut oil because we are still on the ketogenic diet. But you can use whatever crust you like.
4 large eggs
9” pie crust
1 c. Swiss cheese, shredded
1/3 c. chopped green onion
4 slices bacon, cooked & crumbles
¼ c. heavy cream
1 ¼ c. milk
¼ tsp. Salt
¼ tsp. Pepper
Preheat oven to 325 degrees F. Prepare pie crust by package instructions fro pre-cooking or pre-baking.
Cook bacon slices on medium-high heat until crisp. Pat dry with a paper towel and crumble. Set aside.
In a large bowl, combine eggs, heavy cream and milk. Mix until thoroughly blended. Combine shredded cheese, chopped onion, bacon, salt & pepper in a bowl. Add to egg mixture and mix well. Pour egg mixture into pie crust and bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
I love this Double Peanut Pie. It has the texture an taste similar to a pecan pie. I made a pie crust with coconut flour but you can use your favorite crust. Enjoy!
9” pie crust
3 lg. Eggs
3/4 c. Honey
½ c. sugar
½ c. creamy peanut butter
½ tsp. Vanilla extract
1 c. salted peanuts, chopped
Whipped cream for garnish
About 3 hours before serving or early in the day: Prepare pie crust and make decorative edge. Preheat oven to 350 degrees F.
In large bowl, with mixer at medium speed, beat eggs with honey, sugar, peanut butter & vanilla extract until smooth; stir in peanuts.
Place pie plate on oven rack; pour mixture into pie crust.
Bake pie 55 to 60 minutes until knife inserted 1 inch from edge of pie comes out clean. Cool on wire rack. Garnish with whipped cream.