Conquistador Quiche

From: Vicki in CT

On May 5, 2008

Great recipe, and very hearty. I used hot breakfast sausage and skim milk. I prebaked the crust and cooked the sausage the night before so it cooked up quickly this morning. Took to work for Cinco de Mayo, not one crumb left by 10:00 AM.

From: MamaLOP

On Mar 10, 2008

This was soooo good. I am going to share half with my mom, since my family won't eat e can of quiche...more for us! I used 1 italian sausage, and one hot link. Also, on top of the can of chilis, I use a 1/4 cup of diced tomatoes. In the egg mix, I use low fat 1/2 & 1/2 and a dash of dry yellow mustard...then topped with thinly sliced tomatoes! Delicious mexican quiche...THANKS!

From: Kay Marsh-Wyrick

On Jan 7, 2002

The cafeteria at work used to serve a similar quiche (can't remember if it had a name). But the taste was to die for. However, they didn't serve it often, but when they did, you had to arrive early to get some. Then they stopped making it altogether, something about too much time, too hard etc. So, recently while searching the web for a quiche recipe, I lucked upon your site via Google. This quiche is not only easy to make, but the taste is devine (it surpasses my tastebuds' memory of the cafeteria quiche). I made two for our Xmas luncheon and everyone had a piece and several had seconds. The true testimony is I had no less than six requests for the recipe. I responded by e-mailing the link to your website.

From: Titanium Chef

On May 6, 2002

This was excellent. We used hot Italian sausage and the spices were wonderful. [A note to anybody using frozen pie shells (like I did): although the package may say 'deep dish', it probably isn't (the brand we got certainly wasn't, it was just the normal pie size). If you use normal pie size, this recipe will make 2 quiches.] Thanks very much for posting, this will get made often for brunches!