Good Eats!

Mexican-Style Quiche 

I made this for our last “breakfast” themed potluck lunch at work.  Unfortunately, I forgot that I wouldn’t be able to heat it up in the microwave because of the pie shell’s tin pan.   I ended up having to cut it into fourths to transfer pieces to another dish… so obviously mine didn’t turn out as pretty as the picture.  I didn’t have a bit of left overs, guess presentation didn’t matter when it tastes good!  :)

INGREDIENTS

  • 1 (9-inch) unbaked pie shell, in pie pan
  • 6 eggs
  • Salt and pepper to taste
  • 1 cup half-and-half or milk
  • 1 cup shredded Monterey jack cheese
  • 1 red bell pepper, cored, seeded and thinly sliced
  • 1 green bell pepper, cored, seeded and thinly sliced
  • 1/2 cup chopped green onions
  • 1/2 cup mild fresh salsa
  • 1/3 cup diced green chiles

PREPARATION

Preheat oven to 375°F. Beat eggs and heavy cream in a medium mixing bowl. Season with salt and pepper. Sprinkle half of the cheese in the bottom of pie shell. Arrange bell peppers, scallions, salsa and green chiles on the cheese. Pour in egg mixture and top with remaining cheese. Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Cover with foil if top browns too quickly. Remove and let cool at least 15 minutes before serving.

Source:  Whole Foods

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