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South of the Border Quiche by

Ingredients

2 unbaked pastry shells (9 inches)
2 teaspoons chili powder
1 teaspoon ground cumin
1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
8 large 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

Instructions

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 in 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 in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Information (per serving):
Calories 410
Fat 28 g
Saturated Fat 15 g
Cholesterol 206 mg
Sodium 600 mg
Carbohydrates 21
Fiber 1 g
Sugars 3 g
Protein 16 g

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