Polly's Fiesta Quiche
Yield
1 quichePrep
15 minCook
60 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5-6 | medium |
eggs
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 2 | cups |
heavy whipping cream
|
|
| ⅓ | cup |
onions
minced |
|
| ⅓ | cup |
tomatoes
minced |
|
| ⅓ | cup |
hot chili peppers
canned, diced |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 1 ½ | ounces |
cheddar cheese
shredded |
|
| 1 ½ | ounces |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
eggs
|
|
||
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
nutmeg
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 473 | ml |
heavy whipping cream
|
|
| 79 | ml |
onions
minced |
|
| 79 | ml |
tomatoes
minced |
|
| 79 | ml |
hot chili peppers
canned, diced |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 43.3 | ml/g |
cheddar cheese
shredded |
|
| 43.3 | ml/g |
monterey jack cheese
shredded |
|
Directions
Combine eggs, salt, nutmeg, cayenne, and cream.
Whip until smooth and light in consistency.
Spread onions, tomatoes, and chiles on bottom of pie crust.
Pour egg mixture over filling.
Sprinkle with cheeses.
Back at 375℉ (190℃) for 60 to 70 minutes or until toothpick inserted near center comes out clean.
Allow to cool 10 to 15 minutes before cutting.
