Rutter's Kitchen-Cowboy Quiche

 Here's Dana working hard on smoothing the filling for the quiche.

 Here's the quiche ready to go in the oven.  We used the pie crust recipe from the book. In fact, I had made the pie crust back at Thanksgiving time and froze it.  I thawed it out over night in the frig and then pulled it out when we were ready to put it in the pan.  Dana put it in the  pan and said that it worked better rolling it etc... since it was cold.  We followed the filling recipe, but added in about a 1/4 cup chopped tamed jalapeno peppers(pickled in a jar). We could have added even more :)

 Here's the finished product!  We did cover it with foil and cooked it for about 30 minutes and then took off the foil and cooked it for another 10-15 minutes. 

 Here's my plate :)  It was very good and we used the broccoli recipe from the previous cookbook. If I changed anything about the quiche recipe, I would add more bacon and chop the onions instead of just slicing them.  We all liked the recipe and will probably cook it again.

Here's Johnny our grandson enjoying his chopped up quiche and broccoli :)