Mexican Style Quiche
Greetings from the state that Mother Nature is trying to destroy, first an earthquake and now a Hurricane. I’m not sure why we have been blessed enough to have two events in one week, but so far my house is standing and my power is on!
I was fortunate to travel to Mexico many years ago with my Girl Scout troop, and have fond memories of many of the dishes. When coming up with ideas I went thru a number of the more basic ideas, such a huevos rancheros or a breakfast quesadilla. I had done my first quiche a few months ago, for the Simple and in Season challenge, and for some reason I thought it would be fun to try a Mexican twist. This is easily one of those dishes that can be changed and adjusted based on personal taste, as written it has a slight kick but nothing too powerful.
- 5 corn tortillas, burrito size
- 1 cup corn off-the-cob
- 1 green pepper, diced
- 2 tomatoes, diced
- 2 green chiles, diced & deseeded (optional)
- 1 cup red onion, diced
- 5 eggs
- 1/4 cup milk
- 1/2 cup cheddar cheese, grated
- Preheat oven to 375 and light grease a 9in pie pan. Lay the tortillas in the pan, going up the sides and slightly overlapping. Rip as needed. Bake for 15minutes, until start to brown.
- Meanwhile cut up the vegetables. Mix the eggs with the milk and set-aside. Take the shell out of the oven and add the vegetables in layers before pour the egg mixture over top. Bake for 35 minutes.
- Remove the quiche from oven, add the cheese, then return to oven and bake for a final 15minutes. Use a toothpick to make sure the center of the dish is full cooked. Serve with Sour Cream and/or salsa and Enjoy!
One of my favorite things about quiches is that they are great hot or cool, so a great make ahead dish when expecting early company: human or hurricane.