South-of-the-Border Quiche |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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âEvery holiday we have brunch and that's when I make a quiche,â writes Paula Marchesi of Lenhartsville, Pennsylvania. âThis is the family's most requested one. When the entire family gets together I have to make several of these, and there are never any leftovers,â she adds. Ingredients:
2 unbaked pastry shells (9 inches) |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
1 cup (4 ounces) shredded sharp cheddar cheese |
8 eggs, lightly beaten |
2 cups half-and-half cream |
2 cans (4 ounces each) chopped green chilies |
2 cans (2-1/4 ounces each) sliced ripe olives, drained |
1/4 cup chopped green onions |
2 tablespoons minced fresh cilantro |
1/2 teaspoon salt |
1/2 teaspoon pepper |
salsa and sour cream, optional |
Directions:
1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer.
2. Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt and pepper. Pour evenly over cheese.
3. Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired.
4. To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 2 quiches (6 servings each).
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