Name: South-of-the-Border Quiche
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 2 unbaked pastry shells (9 inches) -; 2 teaspoons chili powder -; 1 teaspoon ground cumin -; 1-1/2 cups shredded cheddar cheese -; 1-1/2 cups shredded Monterey Jack cheese -; 1 cup shredded sharp cheddar cheese -; 8 large eggs, lightly beaten -; 2 cups half-and-half cream -; 2 cans (4 ounces each) chopped green chiles -; 2 cans (2-1/4 ounces each) sliced ripe olives, drained -; 1/4 cup chopped green onions -; 2 tablespoons minced fresh cilantro -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; Optional: Salsa and sour cream -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - South-of-the-Border Quiche

1. 2 unbaked pastry shells (9 inches) -

2. 2 teaspoons chili powder -

3. 1 teaspoon ground cumin -

4. 1-1/2 cups shredded cheddar cheese -

5. 1-1/2 cups shredded Monterey Jack cheese -

6. 1 cup shredded sharp cheddar cheese -

7. 8 large eggs, lightly beaten -

8. 2 cups half-and-half cream -

9. 2 cans (4 ounces each) chopped green chiles -

10. 2 cans (2-1/4 ounces each) sliced ripe olives, drained -

11. 1/4 cup chopped green onions -

12. 2 tablespoons minced fresh cilantro -

13. 1/2 teaspoon salt -

14. 1/2 teaspoon pepper -

15. Optional: Salsa and sour cream -

How to cook deliciously - South-of-the-Border Quiche

1. Stage

Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer.

2. Stage

Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chiles, olives, onions, cilantro, salt and pepper. Pour evenly over cheese.

3. Stage

Cover and freeze 1 quiche for up to 3 months. Cover edge of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired.

4. Stage

To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edge of crust loosely with foil; place on a baking sheet. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.