1 pound bacon, cubed
4 (8 ounce) cans diced green bell peppers
2 tablespoons canola oil
1 tablespoon minced garlic
3 tablespoons butter
1/4 cup milk
2 eggs
1/4 teaspoon dried oregano
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Brown the green bell pepper in oil; drain and set aside.
Chop the yellow pepper and onion; discard. Stir in bacon, green bell pepper, garlic and butter. Cook over medium heat until bacon is evenly brown. Add the bell pepper mixture. Stir the milk and eggs; stir into the skillet. Cook over medium heat until thickened. Beat in oregano.
Season quiche with garlic salt and pounded pepper. Top quiche with tomatoes and marinated mushrooms. Grill for about 15 minutes.
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