| 1 refrigerated pie crust |
| 8 strips bacon |
| 4 oz. chopped green chile |
| 4 green onions |
| 4 oz. shredded asiago |
| 4 oz. shredded cheddar |
| 1 1/4 c. half and half |
| 4 eggs |
| 1/2 t. salt |
Preheat oven to 425°F. Unfold crust. Using wet fingertips, press together any tears. Press crust into 9-inch deep dish pie plate. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400°F.
Cook bacon until brown and crisp. Transfer to paper towels and drain. Crumble bacon. Sprinkle bacon, then chilies and green onion over crust. Combine cheeses and sprinkle over. Beat half and half, eggs and salt in medium bowl to blend. Pour half and half mixture into crust.
Bake quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve.
Serves 4.