#207 – Bacon and Cheese Quiche & Pumpkin Bread

hosted by Laverne Diede & Rhonda Fitterer

Bacon and Cheese Quiche

  • 1 refrigerated pie crust, softened as directed on box
  • 1 cup half-and-half or milk
  • 4 eggs, slightly beaten
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 8 slices bacon, crisply cooked, crumbled
  • 1 cup shredded Swiss or Cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 Tbsp. chopped onion, optional

Preheat oven to 350 degrees. Place pie crust in 9-inch glass pie plate as directed on box. In a medium bowl, mix half-and-half, eggs, salt, and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top. Bake 40-50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.

Pumpkin Bread

  • 1 yellow cake mix
  • 1 can (16 oz.) solid packed pumpkin
  • 4 eggs
  • 1/3 cup molasses
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/3 cup chopped nuts (optional)
  • 1/3 cup raisins (optional)

Preheat oven to 350 degrees. Grease two loaf pans. Combine all ingredients in a large bowl and mix well. Beat at medium speed for 2 minutes. Pour into prepared pans. Bake 60 minutes or until toothpick inserted into center comes out clean.


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