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