Southwestern Cream Cheese Quiche

Southwestern Cream Cheese Quiche


1/2 cup onion diced

2 cloves fresh garlic minced

1/4 cup green pepper diced

1/4 cup red pepper diced

2 tbsp. olive oil

8 oz. package neufchatel or cream cheese softened

3 eggs

1 tsp. parsley dried

1/2 tsp. garlic salt

1/4 tsp. garlic powder

1/8 tsp. black pepper

1 cup sharp cheddar cheese shredded

1 cup monterrey pepper jack cheese shredded

2 slices cooked bacon crumbled

1 (9 inch) unbaked pie shell


In sauce pan, saute onion and garlic in olive oil until tender. Add pepper and saute until tender With an electric mixer, in a bowl, blend neufchatel cheese and eggs until smooth. Blend in parsley, garlic salt and spices. With a spoon, stir in onion/ garlic/pepper mixture, cheese and bacon. Pour mixture into pie shell. Bake in preheated 400 oven for 25-30 minutes or until golden brown and quiche is set. Cover pie crust with aluminum foil if crust becomes too brown. Allow to cool for 5 minutes before serving. Serves 6.

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