Southwestern Quiche

Submitted by Leslie in Texas

"This recipe was in a brochure that was included in an order from New Braunfels Smokehouse, a half-century-old Central Texas tradition. The family-owned restaurant, meat processing plant, and mail order business features wonderful hickory- smoked meats and the restaurant is a must if you ever visit New Braunfels!This is great for brunch with a fruit salad or for a light dinner with a side salad."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Serves: 6-8

ingredients

• 1 prepared unbaked pie shell
• 3⁄4 cup cheddar cheese, grated
• 1⁄2 cup monterey jack cheese, grated
• 3 large eggs, lightly beaten
• 1 teaspoon salt
• 1⁄4 teaspoon white pepper
• 1 1⁄2 cups half-and-half
• 1 (4 ounce) can chopped chilies, drained
• 1 (2 1/2 ounce) can sliced black olives, drained
• 2 tablespoons scallions, finely chopped
• 1⁄2 lb smoked ham, chopped

directions

1. Preheat oven to 350°.
2. Mix cheeses together and sprinkle evenly over pie shell.
3. Mix eggs, salt, pepper, cream, olives, chilies, scallions and ham; pour over cheeses.
4. Bake 45 minutes or until a knife inserted into the center comes out clean.
5. Serve warm or at room temperature.

Reviews

[DailyInspiration]

This is a very tasty tex-mex quiche. The only problem is that the recipe does not specify that you should use a deep-dish pie shell and I only had one regular pie shell on hand (as the recipe suggests). Had a bit of a mess to try and get the necessary ingredients into the pie shell while retaining some of the half and half back. Will try this recipe again with a deep dish pie shell next time. Made for the Zaar Cookbook Tag, November, 2011.