Try This Quiche With a Mexican Flair
Nancy Caldwell of Duluth enjoys preparing recipes passed down through her family. One of her favorites is her mother’s Green Chili Quiche.
Food is part of Nancy Caldwell’s history. From helping out in her grandfather’s restaurant in San Clemente, CA, to growing up with a mom who loved to be in the kitchen, Caldwell was raised around a lot of good cooks and good food.
Caldwell fondly remembers “helping” in the kitchen of her grandfather’s restaurant in California. “Sometimes I got to put fresh potatoes through a special cutter that, with a pull of the handle, would peel and slice the potatoes, making them ready to cook as French fries,” she said.
Caldwell grew up in a military family so, of course, they moved a lot. Her mother, who loved to cook, always made sure to collect recipes in every town that they lived in to be sure she could alway retain some of the flavor of the area...literally. Caldwell and her four siblings made it a point to preserve a collection of their mom’s favorite recipes so that they could prepare them for their families.
One of her favorite recipes is Green Chili Quiche, which her mom got when they lived in California. Quiche is one of those versatile entrees that is good for any meal of the day. It’s especially nice because it can be prepared ahead of time, frozen and then re-heated for a quick and easy meal. So why not make two while you’re at it--one for now and one for later?
California Green Chili Cheese Pie (Quiche)
Preheat oven to 400 degrees for crust and then 325 degrees
ingredients:
- 1½ cups Monterey Jack cheese, shredded
- 1 cup mild Cheddar cheese, shredded
- 1 cup half and half
- 3 eggs
- ¼ tsp salt
- ⅛ tsp cumin
- ½ can Green Chili peppers, cut into small pieces
- 9” pie crust, pre-baked for 10 minutes
Prep:
Pre-bake pie crust for 10 minutes at 400 degrees.
After removing crust, turn oven down to 325 degrees.
Sprinkle all of the Monterey Jack cheese over the bottom of cooked crust.
Sprinkle ½ of Cheddar cheese over the Monterey Jack cheese.
Sprinkle green chili rings over the top, distributing evenly.
In a bowl beat half and half with eggs and add salt and cumin.
Pour egg mixture into pie crust.
Top with remaining Cheddar cheese and bake at 325 degrees for 40 minutes or until toothpick or knife comes out clean.
Cool for 10 minutes before serving.
Refrigerate any leftovers.
This quiche is great to make and then freeze for later. You can also change it up a bit by adding some diced tomatoes.
