Thursday, January 26, 2012

An Eggcellent Egg Souffle Recipe

I had a pie crust from Christmas that I never used, and needed to do someting with it before it expired. I have made a few quiche before, always following a strict recipe. I decided to be brave and just wing an extra stuffed one!

I mixed 12 eggs
1/4 cup milk
1/2 cup sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup of cheddar cheese
1 1/2 cups of mozzarella cheese
1/2 cup chunky salsa
1 red pepper
1 small onion
6 pieces of bacon, cooked and crumbled
1 tsp. of minced garlic
1 pillsbury double pie crust (make sure to leave it at room temperature for atleast 30 minutes before using.

Heat over to 450 degrees
I wanted to make a bigger souffle so I used a 9x13 glass pan, lightly greased
I then put both pie crust in the pan, they overlapped in the center.
I then put a double layer of tinfoil over the pie crust and popped it in the over for 8 minutes.
Remove the foil and bake for another 4-5 miniutes until your crust starts to look dry and flaky.
Once done, turn down the over to 325 degrees.

Cook onion, pepper, garlic and bacon for about 6 minutes. (I cheated on used the pre- cooked bacon, so I just popped it in the microwave to make it crispy!)

In a medium bowl, whisk eggs, milk, salt, pepper. Then stir in onion mixture, crumbling the bacon in as well. Add the cheeses. (You can use less cheese, but the Hubby is a cheese lover so I used a lot!)

Poor egg mixture into the hot pastry shell and bake for about 55 minutes. To check to see if it is done, slide a butter knife into the center, if it's done it should come out clean.


  1. Hi! Thanks for stopping by my blog! I'm working on the Blogger to Wordpress move too. SO stressful!


  2. I is stressful! Luckily I am new to bloggins, so I don't have a lot to move, but I want to make sure my followers follow me over!