Bacon, Onion & Pepper Quiche

Ingredients

• 6 slices thick-cut bacon
• 1/2 small white onion, sliced into 1-inch pieces
• 1 bell pepper, sliced into 1-inch pieces
• 1 deep dish (9 inches) frozen pie crust
• 3/4 cup shredded white cheddar cheese, divided
• 5 large eggs 
• 1-1/4 cups heavy cream 
• 1 teaspoon dried parsley 
• 1 teaspoon Adobo seasoning 
• 1/2 teaspoon ground black pepper

Instructions

1. Cook the bacon in a large skillet until it reaches desired doneness; remove from the skillet to cool (reserving bacon grease), then chop or crumble into bite-sized pieces.
2. Add the onions and peppers to the pan with the reserved bacon grease, and sauté over medium heat until tender; set aside to cool.
3. Preheat oven to 375 degrees. 
4. Prepare the pie crust by pricking the bottom and sides with a fork, then sprinkling about 1/4 cup of the shredded cheese evenly in the bottom.
5. Bake the crust for about 10 minutes, then remove from oven and allow to cool slightly.
6. Meanwhile, in a medium bowl or large glass measuring cup, whisk together the eggs, heavy cream and seasonings.
7. To the egg mixture, add the bacon, onions, peppers and the rest of the shredded cheese, stirring until combined.
8. Pour the mixture into the par-baked pie crust.
9. Bake the quiche in the preheated oven until the center is set and the top is lightly browned, about 45 minutes (cover the crust edges with foil for the last 5-10 minutes or so if getting too done). 
10. Allow to stand for 10-15 minutes before slicing and serving.