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Simple Pleasures Made Simply Delicious: Hearty Tex-Mex Quiche

Simple Pleasures Made Simply Delicious: Hearty Tex-Mex Quiche

We made it! Recipe number 100 is today! Woohoo! Thanks for
continuing to check-in for new recipes as often as you do.

Today’s quiche was inspired by Ree Drummond’s Cowboy
Quiche
in many ways, but I wanted to make something a little spicier and
with more of a Tex-Mex flair. I think I found the right combination. I’m going
to make this one for Easter too, so this first try was a test run. I wouldn’t
change anything though, and I think you’ll agree.

Photos by Maggie Kapustin

If you love cilantro, bacon, onion, sausage and spice,
you’ll want to make this one for your family very soon. Personally, I love
making quiche for meals when we have company because it’s easy and foolproof,
to some degree. It’s a sort of one pot wonder that always pleases crowds. Even
though men often joke that quiche is for women for some reason, I know there’s
not a man out there who wouldn’t find today’s recipe adequately hearty and
filling. This one will change the way men look at quiche, for sure. On Ree
Drummond’s blog for her Cowboy Quiche recipe, she has this hysterical
quote:
Real Cowboys eat
quiche
.” – Aristotle
Honestly, though, what omnivorous human being doesn’t like
the utterly sensational  combination of
bacon, sausage, cilantro, onions, garlic, hot pepper, eggs, cream, pastry, and
cheese? These ingredients melt in your mouth and fill your belly to
nap-inducing perfection.

Borrowing The Pioneer Woman’s idea of using a
springform pan and using her liquid measures, I must give most of the credit to
her husband’s favorite quiche recipe. If you haven’t had the chance to purchase
her recipe books, I highly recommend that you find the time to order one. My
favorite so far is The Pioneer Woman Cooks, one of her most recent.

For my quiche, I used a store bought, refrigerated crust
instead of making my own. Don’t gasp. This saved time and was very tasty. With
a dish like quiche, I think it’s  hard to
tell the difference since there are so many ingredients fighting for center stage.
Of course, if you’re a traditionalist and prefer your homemade pastry crust, go
for it. Yours will be even more impressive and delicious!
Here’s to 100 recipes and to the time you’ve dedicated to
visiting my site. I really appreciate your readership and I welcome your
feedback, always.
8 Eggs
1 unbaked deep dish pie crust (9-10 inch)
1 small jalapeno, finely diced and without seeds/membrane
5 slices bacon, fried and chopped
½ pound hot breakfast sausage, cooked, crumbled and drained
well
1 dash Worcestershire sauce
salt and pepper, to taste
2 cups sharp cheddar, grated
1 bunch cilantro leaves, washed well and chopped*
Using about 2 tablespoons of the sausage or bacon drippings
(or butter if you prefer), sauté the onions until they are soft and
caramelized. Add the jalapeno and the garlic and continue to sauté for about 2
more minutes. Add the bacon and sausage, stir, and set aside to cool.
Preheat the oven to 400 degrees. Press the pie crust into a
fluted deep dish spring form tart pan (or you can use a deep dish pie pan if
you don’t have the spring form), carefully pressing against bottom and sides.
Using a whisk, blend the eggs, cream, salt, pepper, cumin,
chili powder, hot sauce and Worcestershire sauce in a large mixing bowl. Add
the cheese and chopped cilantro, and stir with a spoon.
Sprinkle the meat mixture into the bottom of the pie crust,
then pour the egg and cream mixture on top, making sure to cover the meat.
Place the pan on a baking sheet and place a sheet of aluminum foil atop the
quiche, just to prevent over-browning.
Bake at 400 degrees for 40-45 minutes. Remove foil and
continue baking for about 15-20 minutes or until quiche is just set in the
center, but slightly loose.
Remove from oven and allow to set on counter for 15 minutes
before removing. If using a springform, remove quiche from pan and place on
serving platter. If using a traditional deep dish pan, simply slice with a
serrated knife and serve.
*A quick trick: washing cilantro (or any leafy vegetable) is
much easier, after the initial rinsing, if you place it in a bowl, thick,
bottom stems removed, covered with cold water and a tablespoon or so of
vinegar. Allow to rest in vinegar water for about 10 minutes. All of the sand
and dirt will drift to the bottom of the bowl. Remove without disrupting the
water and rinse once more to remove vinegar. Vinegar works as the perfect
astringent for greens and you’ll never have to worry about grit.

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