South-Of-The-Border Quiche (Oamc)

Redneck Epicurean's Note:

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.

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Yield: 6 each qu ...

• 2 (9 inch) frozen pie crusts
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 ½ cups shredded cheddar cheese , plus
• 1 cup shredded sharp cheddar cheese
• 1 ½ cups shredded monterey jack cheese
• 8 eggs
• 2 cups half-and-half cream
• 2 (4 ounce) cans chopped green chilies
• 2 (2 ¼ ounce) sliced black olives , drained
• ¼ cup chopped green onion
• 2 tablespoons fresh cilantro , minced
• ½ teaspoon salt
• ½ 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.

Reviews

[AmyZoe]

Delicious! I found this recipe in Taste of Home Freezer Pleasers Cookbook. I halved the recipe and made one quiche because I know things get lost in my freezer (I have the best intentions, but I forget about it or want something else). I used 2% milk instead of half-n-half because it's what I had and red onion in place of green onion. Instead of pre-made crust I made Mom's Oil Crust. Thank you Amy for your delicious recipe!

[Mulligan]

This is so yummy! I did everything exactly as the recipe describes.

[Bobbie]

Bless you, Amy. You may be gone, but your recipes will never die! I just took these two quiches out of the oven and we couldn't wait to sample. YUMMMM! I used Egg Beaters in place of the eggs (I dare anyone to tell the difference). Also, instead of mixing the chilies, onions, and cilantro into the egg/cream mixture, I just sprinkled them over the cheeses in the pie plates. I also didn't use the olives, but added a can of sliced mushrooms to the other toppings. I'm glad I did it that way because I ended up with a little more of the cream/egg mixture -- it just wouldn't fit into the pie crusts. I used the frozen Marie Callendar pie crusts -- they just say they are "deep dish" crusts. I had some ham in the refrigerator and chopped that up as well and sprinkled it over the cheese and other toppings. It was a very good addition. This would be a wonderful brunch dish.