Southwest Quiche

9:13:00 AM

I live in Arizona, which means a lot of Southwest flavors.  I love driving past the grocery stores here where they are daily outside roasting peppers and green chili's.  I seriously put those things in almost everything.

Don't judge.

So today, we made a southwest quiche - I guess it's a little France meets Phoenix - and it was delicious.



1 pie crust for a single crust pie.  (home made or frozen, either way - but you are going to want it formed and frozen to go in the oven)
2 tbsp butter
1 can diced green chilies - or if you are lucky enough, 1/2 cup freshly roasted and chopped green chili
1 medium onion, diced
1 cup grape tomatoes, cut in half
1/4 cup chopped green onion
1 cup Mexican blend cheese
4 eggs
1/2 cup evaporated milk
salt and pepper to taste.

Heat oven to 400 degrees.  Remove pie crust from the freezer and line with parchment paper or foil  Fill with pie weights or beans.  Blind bake pie crust for 15 minutes, until lightly golden. Remove from oven.

In a skillet on the stove, add butter and melt it, then add diced onion.  Cook until almost translucent.  Add green chilies and tomato.  Cook until tomato reduces in size by half.  Remove from heat.

In a measuring cup or bowl, crack the eggs and add evaporated milk.  Whip until all the egg yolks are incorporated.  Add salt and pepper.

In the pie crust, add cheese, then onion mixture, then egg mixture. Garnish with green onions on top.
 If you prefer the edges of your crust to be golden and not dark brown, you may want to cover the edges with some aluminum foil at this stage.

Place back into 400 degree oven for 40 minutes, or until center is jiggly and outsides are completely set.  Remove from oven and let cool about 20 minutes or overnight in the refridgerator.

Can be served cold, or warm - if you reheat it, put into a 300 degree oven until it is hot to the touch.

We like to serve ours with a touch of sour cream and salsa.


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