Serves: 4
Total Calories: 372
* Defrosting Time: 20 minutes Cooking Time: 20 to 26 minutes Power: 100% (700 watts) 50% (350 watts) Standing Time: 10 minutes Defrost pie shell at room temperature about 20 minutes. Remove pie shell from pan and place in a 9-inch microwavable pie plate. Reshape and repair shell as needed.
Meanwhile, place bacon on a microwavable bacon rack or between paper towels. Microwave at 100% power (700 watts) for 7 to 8 minutes or until browned. Set bacon aside.
In a medium bowl, mix Monterey Jack. Cheddar and Swiss cheese. Stir in corn set aside.
Separate 1 egg and place egg yolk in a 1-quart microwavable bowl. Set egg white aside. Mix Worcestershire sauce into egg yolk. Brush some of the mixture onto bottom and up sides of pie shell including edges set remaining egg yolk mixture aside. Prick bottom and sides of shell with a fork. Microwave, uncovered, at 100% power for 2 to 4 minutes or until crust is set on the bottom. Set aside.
To remaining beaten egg yolk mixture, add reserved egg white and remaining eggs, milk and pepper. Whisk thoroughly. Microwave, uncovered, at 100% power for 1 to 1 1/2 minutes or just until warm.
Crumble bacon and sprinkle half of the bacon in pie shell. Top with cheese mixture. Pour egg mixture over cheese. Sprinkle with remaining bacon and onion rings.
Place quiche on an inverted small microwavable plate in microwave oven. Reduce power and microwave, uncovered, at 50% power (350 watts) for 10 to 12 minutes or until center is almost set. Cover with foil and let stand on a heatproof surface for 10 minutes or until center is set.
Garnish with red pepper ring, bacon rose and parsley sprigs.
Note: Any combination of shredded cheese can be used. You will need a total of 1 1/2 cups or 6 ounces.
This Family-Style Quiche recipe is from the More From Your Microwave Cookbook. Download this Cookbook today.
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