Happy National Pie Day!! Well, technically it is a few hours away still (Thursday, Jan. 23rd) but this pie is just so yummy that I decided to get a little head start!
And it has a bit of a kick. Because it has Sriracha to spice it up a notch. Now my husband Erik uses Sriracha regularly when he grills. Check out his Orange Sriracha Chicken Satay Skewers or his Sriracha Lollipop Chicken Wings if you haven’t seen them.
But for myself, being a baker of mainly sweet treats, I don’t often reach for the bottle of Sriracha in my recipes. But when I decided today to make a spicy quiche pie, I knew that Sriracha was a MUST!!
And because this quiche is so hearty, I actually made it today and ate it for dinner! The kids thought it was so cool to have breakfast for dinner! (Do you ever do that?)
- 1 refrigerated pie crust, unbaked (I use Pillsbury)
- 5 eggs
- 1/2 TBSP of Sriracha sauce ( or a little more depending on your taste for spice)
- 1 c. mexican blend shredded cheese
- 1/4 c. milk
- 1/4 t. mustard powder
- 1 10 oz. can of diced tomatoes with green chiles, drained
- 1 small green pepper or 1/2 large green pepper, diced
- 6 strips of bacon, cooked and chopped
- 1 small roma tomato, sliced into 6 slices
- Preheat oven to 350 degrees and prepare an 8 or 9 inch pie plate with the pie crust.
- Place eggs in a large bowl and beat them with a whisk.
- Add all the other ingredients (except the roma tomato slices) and whisk them all together until well blended.
- Pour egg mixture into the prepared pie crust and arrange roma tomato slices on the top and bake for approximately 35-40 minutes or until the center is set and no longer jiggles.
- Allow to cool for several minutes before slicing to allow settling. Slice and enjoy!