Southwestern Olive-Two Cheese Quiche |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Sounds like an interesting twist on a French classic! Try this something different on your next Mexican Night ...I know I will:) Ingredients:
1 unbaked 9 inch pie shell |
3 large eggs |
1 1/2 cups light cream or 1 1/2 cups milk |
3/4 cup shredded monterey jack cheese |
3/4 cup shredded cheddar cheese |
2 tablespoons picante sauce or 2 tablespoons salsa |
1 teaspoon chili powder |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1 clove garlic |
1 cup black olives, chopped |
2 ripe avocados |
1/2 cup picante sauce or 1/2 cup salsa (both for garnish) |
Directions:
1. Preheat oven to 350*F.
2. In a large bowl, beat the eggs well; add the light cream and blend again.
3. Stir in the cheeses, picante sauce, and chili powder; set aside.
4. In a skillet, sautee the onions and peppers in a bit of oil; just before removing from the heat, crush the clove of garlic into the mixture.
5. Stir briefly over the heat; remove and cool slightly, about 5 minutes.
6. When slightly cooled, add vegetables to the egg mixture, along with the olives; stir well.
7. Pour into the crust; bake for 40-45 minutes, or until the center tests clean and isn't wobbly.
8. Serve hot, with slices of avacado and picante sauce.
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