Thursday, July 12, 2012

Southwestern Quiche

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Leftovers - yay or nay? I'm okay with leftovers, depending on what it is. Then there are times when I have no choice but to have leftovers due to lack of time or energy. But thankfully, quiche has been one of those dishes I've enjoyed making more often because I can enjoy them for breakfast, lunch or dinner... and leftovers of it never is a bad thing in my book. This time around, I played with a few ingredients to create this Southwestern Quiche. A savory quiche made with chorizo, salsa, olives, cheese and egg, is baked and garnished with a touch of fresh cilantro...

I really enjoyed this quiche because it was chockful of so many southwestern flavors I enjoy. The chorizo gave it an extra kick along with the salsa. In the recipe I didn't specify what salsa to use simply because you can use whatever kind you prefer - red, green, etc. You could also add additional ingredients like sauteed onions, peppers, chilis so this is a very versatile recipe that can be adapted to your tastes. This quiche also freezes well. Simply bake as directed, cool, slice and then freeze the entire pie pan in a gallon sized freezer bag to enjoy later. When you want a slice, just pop out a slice and heat it up in the oven or microwave for a few minutes.

Southwestern Quiche
recipe adapted from AllRecipes

1 (9 inch) unbaked deep dish pie crust {or gluten free crust}
1 cup chorizo, cooked
1/2 cup monterey jack or cheddar cheese, shredded
4 eggs, beaten
1 cup milk (any kind will do - whole, 2%, 1%, skim)
1/4 cup salsa
salt and pepper to taste
1/4 cup sliced black olives
fresh cilantro, chopped for garnish


Preheat oven to 375 degrees F (190 degrees C).

Prepare a pie plate with the pie crust.

Place the chorizo into the prepared pie plate. Sprinkle 1/2 cup cheese over the chorizo. Season with salt and pepper.

In a medium bowl, whisk together salsa, eggs and milk. Season with salt and pepper. Pour into the pie crust over the chorizo. 

Bake in preheated oven for 30 minutes. Sprinkle top with the olives and bake an additional 15 minutes, until set in center. Allow to stand 10 minutes and garnish with chopped fresh cilantro before serving.

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