My sister gave me a new cook book for Mother's Day that she had bought at a fund raiser titled, Goodness Gracious Recipes for Good Food and Gracious Living. The painted pictures on each page are beautiful and in each section of the book is a Grace Note. It was enjoyable to read lovely to look at. In the main dish section of this book is a recipe for Fiesta Quiche. Let's give it a whirl!
Fiesta Quiche & Norma's Pie Crust
- 5 eggs, beaten
- 2 cups milk
- 1/4 cup salsa
- 1/2 onion, diced ( I used 1/4 cup scallions)
- 1 (7 oz.) can chopped green chiles, drained
- 2 cups grated Monterey Jack and/or Cheddar cheese ( I used Kraft Mexican cheese)
Ingredient's for Norma's Pie Crust
- 2 cups flour
- 1cup shortening (Norma and I both swear by Crisco)
- 1/2 teaspoon salt
- 1 egg, beaten
- 1 tablespoon vinegar
- 3 tablespoons cold water
1.) Mix the flour, shortening, and salt with a pastry blender. Beat together the egg, vinegar and cold water. Add to the flour mixture, mixing well, but do not knead. Divide dough in half. (Save 1/2 for 1 crust pie and use 1/2 for this quiche.) Roll on a floured surface until large enough to fit on a 9-inch pie plate. Carefully place the dough in the pie plate, crimping edges.
2.) Preheat the oven to 375 degrees.
3.) Combine the eggs, milk, salsa, onion, chiles, and cheese in a large bowl until well mixed. Pour into a pie shell. Bake for 35 - 40 minutes or until light golden brown and set in the center. (In my oven it took 45 - 50 minutes) Let stand at least 5 minutes before slicing.
David and I both had 2 slices (It was 8:00 pm and we were starving!) with a spinach salad. It was delicious! The left overs will be delicious for breakfast or lunch tomorrow don't you think?
David and I both rated this a 4 spoon - yummy and useful - recipe.
that does look yummy...ReplyDelete
Looks good! I may have to try my hand at this - I have never made a pie crust before.ReplyDelete
I wish I could work with you in the kitchen when you make your first crust. There are some easy tips for rolling it ou, then rolling it over the rolling pin to spread it over the pie pan. Nothing hard but it sure is a neat trick. I learned on my own though and it's not hard at all. Give it a try!ReplyDelete
I think that I have seen that rolling pin trick...roll it over the rolling pin then unroll over pie plate right? I watch a lot of Food Network. :) I'll let ya know how it goes!ReplyDelete
Oh, quiche sounds really yummy right now! I've never made one before, so maybe I'll finally remedy that with your recipe!ReplyDelete
This sounds delicious and I'm looking for a meal I can make ahead and just heat up for our crazy nights when we all eat in shifts. My crust will be the store bought variety though....my husband and I have both killed more crusts than I can count!ReplyDelete
Store bought will work just as well :)ReplyDelete
Made this for dinner tonight! I made it late this afternoon to reheat for dinner as we were all running in different directions at different times. It was good! I think if I make it again though I'll try using less milk, it seemed to drippy and took forever to set. (I did cheat on the pie crust though!)ReplyDelete