I discovered this quiche recipe many years ago, and it's still one of my favorites today. It's quick and easy, yet very tasty. It's also a good dish to take to potlucks or serve as an appetizer. You might like it for a brunch or light supper, too. —Hazel Turner, Houston, Texas
- 1 teaspoon chili powder
- 1 unbaked pie shell (9 inches)
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 tablespoon all-purpose flour
- 3 eggs, beaten
- 1-1/2 cups half-and-half cream
- 1 can (4 ounces) chopped green chilies, well drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Sprinkle chili powder over the inside of the pie shell. Combine cheeses with flour and place in pie shell.
- Combine eggs, cream, chilies, olives, salt and pepper. Pour over cheese.
- Bake at 325° for 45-55 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before cutting into wedges. Yield: 6 servings.
Originally published as Tex-Mex Quiche in Country Extra March 1991, p47
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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