This week’s Tuesday Lunch menu featured one of our favorite quiche recipes. It’s a tasty and satisfying dish with a hint of Mexico. Enjoy!
Oh, and if you’re not in the mood to make it yourself, but would love to try it…. our chefs made a few extra for our Dinners on Demand™ freezers. Stop by The Kitchen Shop at The Culinary Center of Kansas City™ to pick one up.
- 1 1/4 cups Monterey Jack cheese, grated
- 3/4 cup cheddar cheese, grated
- 1 (4 ounce) can green chilies
- 1 cup half and half
- 4 eggs, slightly beaten
- 1/4 teaspoon salt
- 1/8 teaspoon ground cumin
- 1 (9-inch) deep dish pie shell, pre-baked
Preheat oven to 350 degrees.
In a bowl add the Monterey Jack and cheddar cheeses, chilies, half & half, eggs, salt, and cumin. Whisk to combine. Pour into the pie shell and bake for 35 minutes or until lightly browned and center is set. Cool slightly before serving. Makes 6 servings.
SERVING SUGGESTION: Serve with fruit salad and muffins for a great brunch.
COOK’S NOTE: To make ahead, combine all ingredients until well blended and place in freezer bag. Label and freeze. When ready to serve, remove from freezer, thaw overnight in refrigerator and bake as directed. Egg mixture can also be placed in the pie shell prior to freezing. Thaw in refrigerator and bake as directed.