How To Make Tex-Mex Quiche

Your Easy Articles Belong Here...

You Are Here:

Word Count: 448 || Total views: 23

Article

First get these ingredients:

2 "Ready to Bake" pie crusts
5 large eggs
1 1/2 cups Half & Half
8 oz. Cheddar/Monterey Jack Cheese (shredded fine)
12 oz. bacon (fried crisp)
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup diced green onion tops
1/2 cup diced yellow onion
1 large pickled jalapeno (seeded & vein removed) chopped fine
4 oz. button mushrooms (sliced)
2 Tablespoons fresh garlic, chopped fine
1/2 stick butter or margarine
2 Tablespoons Olive oil
1 Tablespoon Gebhardt's Chili Powder
1 Tablespoon Fiesta Fajita Seasoning
1 Tablespoon Salt
1 Tablespoon Coarse ground Black Pepper

Directions:

Preheat oven to 350 degrees. Prepare pie crusts according to directions for 'pre-baked' pie crust and bake for 8 - 10 minutes or until ridge just starts to turn light brown. Remove from oven and set on a cookie cooling rack. Fry the bacon until crisp, remove and drain on paper towel. When cool and crisp, chop until fine (1/8").

In a small frying pan, heat the olive oil and 1/2 of the butter or margarine. Add the mushrooms, bell peppers, yellow onions and garlic. Saut� until mushrooms change to a light tan color (about 10 minutes). Remove from heat and cool in a bowl. At this time, take the remaining 1/2 of butter or margarine and put in the freezer section.

In a large bowl, break eggs and beat by hand like making scrambled eggs. Add the 1/2 & 1/2 and mix well. Add the green onion tops, the diced jalapeno, the shredded cheese, and all the spices listed. Add the chopped bacon and mix again. Add the saut�ed mushrooms, bell peppers, garlic, and yellow onions using a slotted spoon to remove any excess liquid. Mix again until egg mixture is combined with all other ingredients.

With a large ladle, fill each cooled, pre-cooked pie crust until 1/4 inch from the top ridge. Take the 'frozen' butter or margarine and cut into 1/4 inch pieces. At random, put about 10 pieces of the 'butter chunks' on top of the egg mixture.

Bake in a 350-degree oven for 35 minutes or until top (egg mixture) just starts to turn a golden brown. Remove from oven and place on a cooling rack. Let sit 1 hour. Slice into 8 equal portions and serve with a fresh Caesar salad. Cover any leftovers with plastic wrap and keep refrigerated. Best served when slightly warmed or at room temperature.

Yield: Two 9" quiche pies.