Southwestern Quiche Recipes

SOUTHWESTERN QUICHE

Steps:

• Preheat oven to 350°.
• Mix cheeses together and sprinkle evenly over pie shell.
• Mix eggs, salt, pepper, cream, olives, chilies, scallions and ham; pour over cheeses.
• Bake 45 minutes or until a knife inserted into the center comes out clean.
• Serve warm or at room temperature.

SOUTHWESTERN QUICHE

Steps:

• In a greased 9-in. pie plate, arrange tortillas in an overlapping pattern so that they cover sides and bottom of pie plate, forming a crust. Set aside., In a large skillet, cook chorizo over medium heat until fully cooked; drain and set aside. In the same skillet, saute mushrooms in butter until tender. Add onion, salt and pepper; cook 2 minutes longer., In a large bowl, combine the eggs, half of the cheese, chorizo, cream, tomato, garlic powder and cumin. Stir in mushroom mixture. Pour into pie plate; top with remaining cheese. Cover edges of quiche with foil so tortillas do not burn., Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and avocado if desired.

SOUTHWESTERN BACON QUICHE

Steps:

• For the crust: Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly dust a work surface with flour. Then roll the dough on the floured surface into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• For the filling: Sprinkle the scallions evenly into the crust. Combine the pepper jack, bacon and chopped green chiles in a medium bowl and sprinkle in an even layer over the scallions.
• For the custard: Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the cilantro and chile powder.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

SOUTHWESTERN QUICHE

Steps:

• In a saucepan cook onion and garlic in hot oil till tender but not brown.
• Stir in chili powder, cumin, and salt.
• Cook for 1 minutes more.
• Cool.
• Stir in beans, cooked rice, cheese, milk, and eggs.
• Spray a 10-inch pie place or quiche dish with nonstick coating.
• Spoon mixture into pie place and bake, uncovered, at 350 degrees for 30 minutes or till center is set.
• Let stand 10 minutes.
• If desired, sprinkle with green pepper and serve with salsa.

SOUTHWESTERN QUICHE

Steps:

• Mix flour, butter, and salt together with a fork, or in an electric mixer. Add just enough water to bind, usually 1-2 T. Roll flat to 1/4", and place in pie tin. Make sure to poke the bottom with a fork before putting the veggies inside! Dice the bell peppers and onion, between 1/4 and 1/2". Mix the peppers and onions with the corn, green onions and garlic.Saute until the onions are translucent. Spread the veggies evenly into the pie crust. Saute the Chorizo until mostly browned, drain, and add to the crust with the beans and 1 c cheese. (I like to use the same pan as the vegetables to get a little more flavor!) Beat the eggs with no more than 1/2 c of liquid from the beans. Add salt and pepper. Pour egg mixture over the veggies, and sprinkle remaining cheese over the top. Bake at 375 until cooked through, roughly an hour. If you have a thermometer, the internal temperature should be at 165 degrees. The quiche can be garnished with sour cream, avocados, a nice pico de gallo, or a simple salad.

SOUTHWESTERN QUICHE

Steps:

• Submerge tortillas, one at a time in hot oil in skillet for about 5 seconds, just to seal and soften. Drain on paper towels.
• Place one tortilla in center of 9 inch quiche or pie pan.
• Arrange remaining tortillas around pan, overlapping slightly and allowing edge to extend 1-2 inches above rim of pan; set aside.
• In oil remaining in skillet, cook onion until tender, but not browned.
• Stir in corn, green chilies, olives and tomato.
• Cook, stirring frequently, for about 5 minutes or until some of the moisture is evaporated; set aside.
• In bowl, combine half-and-half, eggs, salt, and cayenne pepper.
• Sprinkle cheese evenly over tortilla shell.
• Sprinkle vegetables over cheese.
• Pour egg mixture over all.
• Bake at 375°F for 35 minutes.
• Cool 5 minutes.
• Garnish top with avocado slices and cilantro or parsley.