1 baked 9-inch pie shell (optional)
1/2 lb. bacon, crumbled
5 oz. Monterey Jack cheese, grated
3 oz. Cheddar cheese, grated
1 c. bell pepper, diced
1/2 can French fried onion rings
1 jalapeno pepper, seeded and finely diced
1 can evaporated milk
3 eggs
1 tbsp. barbecue sauce
1/4 tsp. chili powder

Brush pie shell with Worcestershire sauce. Bake on high speed 3 minutes; turn 1/4 turn. Bake 2-3 minutes longer or until done. Dice bacon and place in 1 quart measuring cup. Cook on high speed for 4 minutes or until crisp. Drain.

Place bacon, cheeses, and peppers in bottom of pie shell. Combine milk, eggs, barbecue sauce and chili powder; beat well and pour over mixture in pie shell. Sprinkle onions on top. Bake on medium speed for 16-17 minutes or until center is set. A knife inserted in the center will come out clean when quiche is done. Let rest 15 minutes before serving.