Quiche Ole

This quiche leans into bold, straightforward flavors. Sharp cheddar tossed with flour forms the base of the custard, giving every bite a pronounced cheesy tang. A dash of cayenne adds just enough heat to earn the “Ole” in the name.

Tossing the shredded cheese with flour before mixing with the eggs and milk serves a purpose: the flour coats the cheese and prevents it from sinking to the bottom of the pie shell during baking. It also helps thicken the custard slightly.

The quiche bakes for a full hour until the center is set. Test by giving the pan a gentle shake. The center should jiggle slightly but not look liquid.

The Spanish sauce topping is what sets this apart from a standard cheddar quiche. Green bell pepper, celery, and onion heated in ketchup until crisp-tender creates a tangy, slightly sweet vegetable relish that cuts through the richness of the cheese custard.

Kitchen Tips

• Use extra-sharp cheddar for the strongest flavor. Mild cheddar gets lost in the custard.
• Slightly beat the eggs, don’t whip them. Too much air in the custard causes it to puff up and then collapse, cracking the surface.
• Let the quiche rest for 10 minutes after baking before cutting. The custard firms up and slices cleanly.
• Make the Spanish sauce while the quiche bakes so everything is ready to serve together.

Variations

• Add diced green chiles to the custard for a spicier, more Southwestern version.
• Swap the ketchup-based sauce for fresh salsa for a brighter, fresher topping.
• Mix in crumbled cooked sausage with the cheese for a heartier, meaty quiche.