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Recipe from: Glenn Spencer
This Mexican Quiche takes all the best ingredients of a rich and creamy quiche and adds the essential elements of Mexican cooking: drop in Mexican cheese, diced green chiles and salsa prima.
1 unbaked 9 inch (4 cup volume) frozen deep-dish pie shell
1 cup 4 cheese blend
1 large green or red bell pepper, chopped
4 ounce diced green chiles
2 large green onions, sliced
4 large eggs, lightly beaten
¾ cup mild salsa
¾ cup evaporated Milk
Garnish: sour cream, sliced green onions, diced tomatoes
Preheat oven to 375°F.
Sprinkle cheese, bell pepper, chiles and green onions onto bottom of pie shell. Combine eggs, salsa and evaporated milk in small bowl until blended.
Pour into pie shell.
Bake 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean.
Cool on wire rack for 15 minutes. Garnish as desired.