"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Southwest Quiche Recipe

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This recipe for Southwest Quiche, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tina Belock
Added: Wednesday, March 22, 2006


deep dish pie crust, frozen
2 c shredded Monterey Jack cheese
1/4 c chopped smoked turkey
1/2 c chopped green chilies
1/2 c corn
1/4 c chopped green pepper
1/4 c chopped red onion
1/4 c minced fresh cilantro
8 eggs
1 tsp. salt
1/2 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. Tabasco sauce
1 1/2- 2 c evaporated milk

Bake pie crust in pie pan at 350 degrees, for 5 minutes or until partially browned. Layer half of the cheese, turkey, chilies, corn, bell pepper, onion, remaining cheese and cilantro in the partially baked crust. Beat eggs, salt, garlic powder, cumin and tabasco sauce in a mixer bowl. Add the evaporated milk and beat well. Pour over the layers. Bake at 350 degrees for 1 hour or until a knife inserted near the center comes out clean. Cool for 15 minutes before serving.




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