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South-of-the-Border Quiche Recipe

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“Every holiday we have brunch and that's when I make a quiche,” writes Paula Marchesi of Lenhartsville, Pennsylvania. “This 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,” she adds.

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South-of-the-Border Quiche Recipe

Prep: 20 min. Bake: 35 min. + standing

Yield: 12 Servings

20 35 55

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

Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer.
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.
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.
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).

Nutritional Facts 1 serving (1 slice) equals 410 calories, 28 g fat (15 g saturated fat), 206 mg cholesterol, 600 mg sodium, 21 g carbohydrate, 1 g fiber, 16 g protein.

Originally published as South-of-the-Border Quiche in Simple & Delicious November/December 2006, p14

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