Arizona Quiche

Next time you need a fast but striking breakfast, brunch, or supper item, try this one. A blender, a frozen pie crust, and a few extra ingredients are tossed together for an unforgettable quiche.

 
Tools: Blender or food processor
Preparation time: About 15 minutes
Cooking time: About 1 hour
 
½ cup sour cream 1 small onion, sliced thin, sautéed until golden in 1 tablespoon butter or bacon drippings
4 extra large eggs  
1/3 cup chili beer (or American pale lager) 1/3 cup each diced red bell pepper, grated jack cheese
optional - ½ seeded, chopped jalapeño optional - 1/3 cup diced green chilis
2/3 cup half-and-half 4 ounces bacon, cooked until crisp and crumbled
½ teaspoon fresh ground black pepper 1  10-inch prepared pie crust
 
  1. Preheat oven to 375°. In a blender or food processor, process the sour cream, eggs, beer, half and half, and pepper just until smooth.
  2. Spread sautéed onions over the bottom of the pie crust. Sprinkle diced chills, red pepper, grated cheese, and bacon over the top.
  3. Slowly pour egg mixture into the onion mixture. Do not stir. Place on the lower shelf of oven. Bake approximately 40 minutes or until a knife inserted into the center comes out clean. Cool 20 minutes before serving.
Yield: 6 servings
If the jalapeno and green chilis aren't for you, go ahead and drop them.
Tip: For a lighter version, use 2/3 cup lite sour cream, 1 ¼ cups egg substitute, ½ cup skim milk, and pepper along with the beer. Sauté onion in nonstick pan with butter-flavored spray, use lite cheese, and replace the bacon with low-fat chopped ham. For a beer-imbued rendition of the classic French quiche, substitute Swiss cheese and ham for the jack cheese and bacon.