Recipe: Spicy South-West Quiche

Don't you just love a good quiche?  Crust, eggs, half and half and whatever you have on hand and some cheese and you have dinner.

A few nights ago I turned some leftovers into a really delicious, albeit non-traditional, quiche:

Spicy South-west Quiche

Ingredients:

4 oz. chorizo (removed from casing)

4 oz. leftover ham, cubed

red and yellow peppers, about 1/2 cup total

three green onions, sliced thinly on the diagonal, (use about an inch of the green)

leftover corn, about 1/3 cup, drained well (I didn't drain mine as well as I might have and I wished I had!)

minced hot jalapeno slices (I used four and it was plenty spicy.  Adjust according to the heat of your jar of jalapenos and your heat preference)

1/2 cup shredded cotija cheese

1/2 cup shredded cheddar

4 eggs

1 cup half and half

1/2 t. red pepper flakes (optional)

Brown the chorizo together with the cubed ham.  Drain on paper towel and set aside to cool.

Sprinkle the ingredients in the bottom of an unbaked pie shell--veggies, then meats, then cheese.

Whisk together eggs and half and half and pour into pie shell.

Bake for 40 minutes at 350 degrees.

Delicious and even better warmed up the next day.

(I'm not a fan of cilantro, but I'll bet if you like it, it would be a good addition)

Comments

[rosemary]

Mmmmm. I'd be willing to dig into a piece of that quiche right now!