My Family’s Favorite Southwest Quiche

southwestquichetitleThis quiche dish goes together in just a few minutes, and then cooks in a slow(ish) oven for 45 – 50 minutes. It’s the one quiche dish that my family will readily eat.  The mild, diced chilies and ground cumin give it a terrific southwestern flair without being spicy. It’s delicious and filling, and good any time of the year.

Best of all, it freezes beautifully before it’s cooked. I almost always make two, cooking one for dinner, and putting the second in the freezer for another day. Man, I LOVE having meals ready to go in my freezer!

Here’s what you’ll need to make a single Southwest Quiche. Double the ingredients if you want one for the freezer. Trust me. You do.
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Single crust, 9″pie crust, not baked (store bought, or homemade, your choice)
1 1/4 cups Monterey Jack cheese
1 cup cheddar cheese, divided
1, 4 ounce can mild diced chilies, drained (I use one can when I double the recipe, but you can use two. Just be sure they’re well drained.)
3/4 cup milk + 1/4 cup heavy cream (or use one cup half & half, or just one cup milk if that’s all you have – the cream makes it richer, though)
3 eggs
1/2 teaspoon salt
1/8 teaspoon ground cumin

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Spread all of the Monterey Jack cheese, and half of the cheddar cheese in the bottom of the pie crust. Sprinkle the drained, diced chilies over the top.

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In a bowl or measuring cup, whisk together the milk, cream, eggs, salt, and cumin, just until the eggs are slightly beaten and the ingredients are combined.

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Carefully pour the egg mixture over the cheese and chilies, being careful to not displace them. Just pour slowly, and you’ll be fine.

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Sprinkle the remaining cheddar cheese over the top. I always use a bit more to give it good color on the top.

Now place the quiche into a 325° oven for 45 – 50 minutes, or until set. I always insert a knife into the center to check. If it comes out relatively clean, the quiche is ready.

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Allow the cooked quiche to stand for five minutes to set before cutting and serving. That’s important.

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For the second quiche, label a gallon size ziplock freezer bag, or a vacuum sealer bag with the name, date and baking instructions. Carefully slide the UNBAKED quiche into the bag and seal. If you use a vacuum sealer, manually pulse the air out so that you don’t vacuum the wet ingredients right out of the crust. Place the bag on a level spot in your freezer, and pat yourself on the back for making two dinners in the time it takes to make one.

 

 

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