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Nutrition Facts
Serving Size 1 each quiche 335g Recipe makes 6 each quiche)
Calories 759
Calories from Fat 508		(66%)
Amount Per Serving		%DV
	Total Fat 56.5g	86%
	Saturated Fat 25.6g	127%
	Monounsaturated Fat 19.8g
	Polyunsaturated Fat 7.5g
	Trans Fat 0.0g
Cholesterol 386mg		128%
Sodium 1234mg		51%
Potassium 479mg		13%
Total Carbohydrate 31.6g		10%
	Dietary Fiber 2.2g	8%
	Sugars 4.9g
Protein 32.5g		64%
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South-Of-The-Border Quiche (Oamc)

Recipe #191504 | 55 min | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Redneck Epicurean
Oct 23, 2006

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.

6 each quiche (change servings and units)

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

Directions

1
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.
2
Sprinkle the chili powder and cumin over the shells. Combine the cheeses and divide evenly into the shells.
3
In a bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt, and pepper. Pour over the cheese.
4
Cover and freeze up to three months.
5
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.
6
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.

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Featured Reviews for This Recipe

From: Mulligan

On Feb 24, 2008

This is so yummy! I did everything exactly as the recipe describes.

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From: LoriInIndiana

On May 26, 2007

I made only one quiche, as that is all the cream I had enough for but I really wish I had enough to make two and still had one of these sitting in the freezer. This was so good and different, as I don't typically expect my quiche to have a southwestern flare. Loved the cumin-chili powder kick in it. My youngest even liked it. Yeah!! = ) I didn't use a vidalia in place of the chopped green onions, due to personal preference and the fact we didn't have any green onions on hand. I will make this again in the future and freeze one and I'll never make it without thinking of Amy.

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From: children from A to Z

On Feb 18, 2007

I made this last night and it was very good. I froze the othe one for another time. This was the first oamc recipe I've tried. It is so nice to know I have an easy dinner if needed in the freezer. Thanks!

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From: Bobbie

On Jun 28, 2007

Bless you, Amy. You may be gone, but your recipes will never die! I just took these two quiches out of the oven and we couldn't wait to sample. YUMMMM! I used Egg Beaters in place of the eggs (I dare anyone to tell the difference). Also, instead of mixing the chilies, onions, and cilantro into the egg/cream mixture, I just sprinkled them over the cheeses in the pie plates. I also didn't use the olives, but added a can of sliced mushrooms to the other toppings. I'm glad I did it that way because I ended up with a little more of the cream/egg mixture — it just wouldn't fit into the pie crusts. I used the frozen Marie Callendar pie crusts — they just say they are "deep dish" crusts. I had some ham in the refrigerator and chopped that up as well and sprinkled it over the cheese and other toppings. It was a very good addition. This would be a wonderful brunch dish.

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