"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Mexican Quiche Recipe

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This recipe for Mexican Quiche, by , is from Savory, Short & Sweet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Ellsworth

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:
6-7 large eggs
1 cup heavy cream or half and half
1 1/2 sausages (Mexican flavors)
1 cup spinach (chopped)
1 cup grated Monterey Jack cheese (or cheddar or a blend)
1 can Ortega chilis
Salt and pepper to taste
1 Tbsp flour
Pie crust ingredients:
2 1/2 cups all purpose flour
1 tsp salt
2 Tbsp sugar
3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
1/2 cup of all-vegetable shortening (8 Tbsp)
6-8 Tbsp ice water
Or 1 Pre-made crust (can also be gluten free)

Directions:
Directions:
Directions:

Prepare pie crust in advance or remove packaging from pre-made crust (my preferred method and way easier!). Sprinkle flour in bottom of crust to absorb liquids from spinach. Chop spinach and layer on bottom of crust. Chop sausage and layer over spinach. Grate cheese and sprinkle into pie crust. Open can of chilis and spoon over cheese. With a stand up mixer or hand mixer, whip eggs and cream, season with salt and pepper. Pour egg mixture into pie crust. Use a fork to lightly press down ingredients. Bake at 375 for approximately 1 hr. Allow to cool for 5-10 minutes before serving.


Crust directions:

-Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix. Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas. Sprinkle the mixture with about 1/4 cup of ice water (make sure there are no ice cubes in the water!) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.
-Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound. Push down with the palm of your hand on the dough crumbles a few times. This will help flatten the pieces of butter into layers which will help your crust be flaky. Divide the dough mixture into two even-sized mounds. Use your hands to form each one into a disk. Do not over-knead! Kneading develops gluten which will toughen the dough, which is not something you want in a pastry crust. If you started with cold butter you should be able to see small chunks of butter speckling the dough. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust! Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.
-Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling it out easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

Personal Notes:
Personal Notes:
This recipe has been an Ellsworth family favorite for years, any meal of the day! It is also a frequently requested favorite for Bible Study luncheons and large family gatherings.

 

 

 

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