South-of-the-Border Quiche
“Every holiday we have brunch and that's when I make a quiche,” writes Paula Marchesi of Lenhartsville, Pennsylvania. “This is the family's most requested one. When the entire family gets together I have to make several of these, and there are never any leftovers,” she adds.
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
Directions
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1Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer.
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2Sprinkle 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.
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3Cover 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.
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4To 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.
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