Best South Of The Border Quiche Recipes

SOUTH-OF-THE-BORDER QUICHE (OAMC)

South-Of-The-Border Quiche (Oamc) image

This came from Cooking for 2 magazine, one of my first OAMC recipes!! This makes two pies. It's also meat-free, if you're a vegan that eats eggs and milk, this will work for you too. All the stuff I like so I can't wait to try it, since I'm just getting started with OAMC.

Provided by Redneck Epicurean

Categories Savory Pies

Time 55m

Yield 6 each quiche

Number Of Ingredients 14

Ingredients

2 (9 inch) frozen pie crusts
2 teaspoons chili powder
1 teaspoon cumin
1 1/2 cups shredded cheddar cheese, plus
1 cup shredded sharp cheddar cheese
1 1/2 cups shredded monterey jack cheese
8 eggs
2 cups half-and-half cream
2 (4 ounce) cans chopped green chilies
2 (2 1/4 ounce) sliced black olives, drained
1/4 cup chopped green onion
2 tablespoons fresh cilantro, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Line the unpricked pie crusts with a double thickness of heavy-duty foil. Bake at 400 degrees for 5 minutes; remove foil and bake 5 minutes longer.
Sprinkle the chili powder and cumin over the shells. Combine the cheeses and divide evenly into the shells.
In a bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt, and pepper. Pour over the cheese.
Cover and freeze up to three months.
To prepare a quiche immediately: Cover the edges of the crust with foil. Place on a baking sheet and bake at 400 degrees for 35-40 minutes or until a knife inserted in the middle comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream.
To prepare the frozen quiche: Preheat the oven to 400 degrees. Remove from the freezer 30 minutes before baking (do not thaw). Cover the edges of the pie shell loosely with foil and place on a baking sheet. Bake for 55-60 minutes or until a knife comes out clean when inserted in the center. Let stand for 10 minutes before baking.

Nutrition Facts : Calories 759.9, Fat 56.5, SaturatedFat 25.6, Cholesterol 386.4, Sodium 1235, Carbohydrate 31.6, Fiber 2.2, Sugar 4.9, Protein 32.5

SOUTHWESTERN QUICHE

Southwestern Quiche image

I first made this dish when I was hosting a brunch. The Southwestern flavors really pop when served with salsa and a dollop of sour cream.

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 14

Ingredients

4 flour tortillas (8 inches)
1 pound uncooked chorizo
1/2 pound sliced fresh mushrooms
1 tablespoon butter
1 green onion, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
4 large eggs, beaten
1 cup shredded sharp cheddar cheese, divided
1 cup heavy whipping cream
1 medium tomato, seeded and chopped
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
Salsa and cubed avocado, optional

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.

Nutrition Facts : Calories 662 calories, Fat 50g fat (24g saturated fat), Cholesterol 287mg cholesterol, Sodium 1376mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.