South-Of-The-Border Quiche (Oamc) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This came from Cooking for 2 magazine, one of my first OAMC recipes!! This makes two pies. It's also meat-free, if you're a vegan that eats eggs and milk, this will work for you too. All the stuff I like so I can't wait to try it, since I'm just getting started with OAMC. Ingredients:
2 (9 inch) frozen pie crusts |
2 teaspoons chili powder |
1 teaspoon cumin |
1 1/2 cups shredded cheddar cheese, plus |
1 cup shredded sharp cheddar cheese |
1 1/2 cups shredded monterey jack cheese |
8 eggs |
2 cups half-and-half cream |
2 (4 ounce) cans chopped green chilies |
2 (2 1/4 ounce) sliced black olives, drained |
1/4 cup chopped green onion |
2 tablespoons fresh cilantro, minced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Line the unpricked pie crusts with a double thickness of heavy-duty foil. Bake at 400 degrees for 5 minutes; remove foil and bake 5 minutes longer.
2. Sprinkle the chili powder and cumin over the shells. Combine the cheeses and divide evenly into the shells.
3. In a bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt, and pepper. Pour over the cheese.
4. Cover and freeze up to three months.
5. To prepare a quiche immediately: Cover the edges of the crust with foil. Place on a baking sheet and bake at 400 degrees for 35-40 minutes or until a knife inserted in the middle comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream.
6. To prepare the frozen quiche: Preheat the oven to 400 degrees. Remove from the freezer 30 minutes before baking (do not thaw). Cover the edges of the pie shell loosely with foil and place on a baking sheet. Bake for 55-60 minutes or until a knife comes out clean when inserted in the center. Let stand for 10 minutes before baking.
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