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Tuesday, November 11, 2014

Aztec Quiche


As promised this morning on my Instagram account, below you will find the recipe for Aztec Quiche. This recipe was given to me about ten years ago from a friend in MOPS.  From time to time at our bi-weekly meetings, there would be a dish that would stand out enough to make me ask for the recipe... and this was one of them!

One thing I absolutely love about quiche is that it's so versatile and forgiving!  You can add just about anything to it (asparagus, ham, spinach, chopped veggies... you name it!  Your options are endless!!)  Another aspect of this dish that makes it a super mom-friendly meal is that it's not only a great breakfast, but also a great brunch or even dinner!  They freeze well and making up several at a time is easy as well... pie!

Ingredients
1 can of green chilies
2 cups of shredded colby jack and cheddar cheese 
1 cup of half-and-half
1 frozen deep-dish pie crust
3 eggs
1/4 tsp. cumin
1/4 tsp. pepper
1/4 tsp. salt (optional)

*Notes:  I generally drain some of the excess liquid from the green chilis but this is not required.  Also, as far as the cheese goes, I typically would buy the pre-shredded cheese mix but you are welcome to buy blocks of cheese and shred it yourself.  It obviously wouldn't be the fastest to prepare this way, however, it is cheaper to buy cheese in bulk.  
Directions
This is another one of those real tough recipes... because essentially, you just mix it all together in a big bowl and then pour into the pie shell!  However, when you're making quiche, you have to make sure that the eggs and cream are fully incorporated, so I tend to whisk that together before adding anything else.  So, mix the eggs and cream.  Stir in your additional ingredients and pour into your pie shell.

Making them for the freezer?  This would be the time when you would cover it with plastic wrap, then foil and then freeze.  Be sure that when you're ready to cook this bad boy, you thaw it completely.  

I bake mine uncovered at 325 for 40 minutes and then bump it up to 350 for another 15-20 until it's done.  How do you know when a quiche is done?  Simple.  Insert a butter knife straight down into the center and pull it out.  Examine it to determine if there are any quiche remnants on it, if so, keep cooking.  If not, pull it out and enjoy!  Don't overcook your quiche or it's a little grainy.  You don't want to undercook it either because... ewww. 

Quiche.  Delicious, fast and easy!  Ya can't be the incredible, edible egg!

1 comment:

Paula Kaye said...

This sounds delish and oh so easy. I will have to give a go!