Southwestern Quiche

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.