Southwest Quiche
Yield
8 servingsPrep
30 minCook
45 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | large |
eggs
|
|
| 1 | each |
pie shell (9 inch)
prepared, unbaked |
|
| ½ | cup |
light cream (half&half)
|
|
| ½ | cup |
cheddar cheese
shredded |
|
| 1 | medium |
onions
yellow |
|
| 13 ¾ | ounces |
artichokes
bottoms, canned |
|
| 8 ½ | ounces |
creamed corn
|
|
| 4 | ounces |
hot chili peppers
canned, peeled, diced |
|
| 1 | x |
butter
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | large |
eggs
|
|
| 1 | each |
pie shell (9 inch)
prepared, unbaked |
|
| 118 | ml |
light cream (half&half)
|
|
| 118 | ml |
cheddar cheese
shredded |
|
| 1 | medium |
onions
yellow |
|
| 397.4 | ml/g |
artichokes
bottoms, canned |
|
| 245.7 | ml/g |
creamed corn
|
|
| 115.6 | ml/g |
hot chili peppers
canned, peeled, diced |
|
| 1 | x |
butter
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Pre-heat oven to 375℉ (190℃).
In a large mixing bowl, beat the eggs until light yellow and slightly foamy.
Chop onion and sauté in butter until soft and yellow.
Add chopped artichoke bottoms for the last few minutes.
Pour into egg mixture.
Add remaining ingredients and stir until well blended.
Place pie crust into 10-inch straight-sided oven-safe quiche dish.
(We use two with fluted sides.)
Pull crust gently into place and flute with fingers.
Pour egg mixture into dish.
Bake for approximately 45 minutes until top is nicely brown and quiche does not inchgive inch when pressed with a gentle finger.
Serve hot, sliced into 8 pieces; or wrap tightly in plastic wrap, refrigerate and use as much as one week later.
