South of the Border Quiche
by:
A non-traditional approach to your ordinary quiche. Made with a kick and an awesome green ingredient! Since I am Latina, every now and then I crave a spicier and Mexican cheese addition to something and this is how my quiche came about! I grabbed my queso fresco, collards, and paprika and voila!
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 5-6
1 premade pie crust (Pillsbury)
6 large eggs
3/4 c half ‘n half cream
1/2 t each of Salt and Pepper
1 t each of Thyme and Paprika
6 strips cooked bacon (broken into pieces)
2/3 c casero cheese (crumbled)
1 T olive oil
3 T chopped red bell pepper
1/2 c sliced mushrooms
1/2 c chopped collard greens
Servings Per Recipe: 5
Amount per Serving
Calories: 411
- Total Fat: 27.3 g
- Saturated Fat: 9.4 g
- Trans Fat: 0 g
- Cholesterol: 253.1 mg
- Sodium: 804.2 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 2 g
- Sugars: 3.2 g
- Protein: 18 g
preparation
1. Prepare your pie crust in the pie plate and set aside. Preheat your oven to 350°. In a medium bowl, whip together the eggs, cream and seasonings until well blended and set aside.
2. In a medium skillet, heat the olive oil on medium heat and add the bell pepper and mushrooms and sauté for about 3 minutes. Remove those two ingredients from skillet and drain on a paper towel. Add the collard greens to the skillet and heat for about 1 minute, then drain and toss with peppers and mushrooms. Set aside.
3. Grab your pie crust and layer the ingredients, starting with the cheese (reserving a bit to sprinkle on top), then the vege mixture and bacon pieces. Pour the egg mixture on top to cover completely and sprinkle the extra reserved cheese on top. Bake for about 25-30 minutes just until browned around edges or a knife inserted in center comes out clean. Don’t over bake.
4. Allow to sit for 5 minutes before cutting!
5. Serve warm with a side salad and a dollop of fresh salsa for an extra kick!
Cooks' note:
*Omit bacon for a great vegetarian dish!
1
comments
Alexia78
May 1, 2014
wow looks delicious