Trinidad Pepper Quiche

Ingredients

• 2 unbaked 9-inch pie shells (frozen works well)
• 10 slices bacon, fried crisp (diced) or 1 cup cooked ham (diced)
• 1 cup grated gruyere or swiss cheese or cheddar cheese
• 3 tablespoons flour
• 1/4 teaspoon salt (bacon is usually salty enough for me) (optional)
• 2 teaspoons black peppercorns (crushed)
• 2 cups skim milk or evaporated milk, for a creamier texturre or cream, for a creamier texture
• 6 eggs (slightly beaten)
• 1 onion (finely chopped)
• 8 pimento pepper (Trinidad Capsicum chinense.Use a mix of red and green for visual appeal)

Directions

1. 1

   Crumble 5 slices fried bacon in unbaked pie shell and cover with 1/2 cup cheese. The rest of the bacon and cheese goes into the other shell. I tend to use back bacon as there is less visible fat than the streaky kind.

2. 2

   Combine flour, salt and crushed peppercorns, add evaporated milk and eggs. Really any kind of milk works well depends on how rich you want it. I use skimmed milk.

3. 3

   Blend well and add chopped onion and chopped peppers . Pour into pie shells.

4. 4

   Bake in a pre heated oven at 375 degrees F for 20 - 25 minutes or until inserted knife comes out clean.

5. 5

   Slice and serve with a salad or use mini pastry shells for hors d'oeuvres.