BACON-CHEDDAR SLAB QUICHE

This is a Pillsbury Recipe and picture. It takes a total of 1 hour and 10 minutes. However, most of that time is spent baking.

• 1box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• 8eggs
• 1 1/2cups half-and-half
• 1/4teaspoon salt
• 1/4teaspoon pepper
• 1cup chopped cooked bacon
• 1/3cup sliced green onions
• 3/4cup shredded Cheddar cheese (3 oz)
• 3/4cup shredded Parmesan cheese (3 oz)
• Heat oven to 450°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
• Fit crust into pan, pressing firmly into corners and sides. Fold extra crust up and over edges of pan. Seal any tears in crust. Bake 6 minutes; remove from oven, and cool 10 minutes. Reduce oven temperature to 375°F.
• In large bowl, beat eggs, half-and-half, salt and pepper with whisk. Sprinkle bacon, green onions and cheeses on top of pie crust. Carefully pour egg mixture over top.
• Bake 28 to 32 minutes or until knife inserted in center comes out clean and crust is light golden brown. Let stand 5 minutes before serving.
• Note: Sheet pan will be very full of egg mixture, so take care when transferring to oven.
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