I make this quiche in combination with the Sausage Quiche. Since refrigerated pie crusts come in twos, it works out well to make two different quiches. I mix all the ingredients in a bowl for this one first (since it is vegetarian), then use the same bowl to mix ingredients for the sausage version. Both are crowd pleasers and perfect for brunch when you have out-of-town visitors!
6 beaten eggs
1 c. heavy cream
1 1/2 c. sharp cheddar cheese (shredded)
3/4 c. salsa
salt and pepper to taste
unbaked 9in pie crust
Preheat oven to 375 degrees
Mix all ingredients together and pour into pie shell.
Bake for 35-45 min.
1 comment:
I love this quiche as is, but tonight I decided to change it up a bit. I cooked up some ground chorizo sausage and diced potatoes -- added it along with everything else, but dropped salsa to 1/2 cup. Delicious!!
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