Southwestern Quiche

by Rachel on October 23, 2011

Southwestern Quiche

In my ongoing effort to make quiche with everything in my fridge, though not all at the same time – I bring you Southwestern Quiche.  I’ve been on this obsessive- compulsive tear with corn, squash, onions and green chilies.  If they work as a side dish, or a fritter, they certainly can find their way into quiche.  I draw the line at making them into cookies – but a savory muffin might need to be next!

Southwestern Quiche (serves 6)

  • 2 teaspoons olive oil
  • ½ cup vidalia or Maui onion, finely diced
  • 1 shallot, finely diced
  • ½ cup zucchini, finely diced
  • 3 eggs, lightly beaten
  • ½ cup heavy cream
  • ½ cup half & half
  • ½ teaspoon white pepper
  • ¼ teaspoon salt
  • ½ cup corn kernels (either fresh or defrosted frozen)
  • ½ cup diced fire roasted tomatoes with green chilies
  • ¼ cup canned green chilies (if you like a milder, but still flavorful quiche, drop the green chilies)
  • ½ cup cotija cheese, cut into small cubes or crumbled
  • 1 cup sharp cheddar cheese, grated
  • 1 prepared uncooked piecrust (defrost the crust according to package instructions)

Preheat oven to 350 degrees.

Heat olive oil in a small skillet over medium heat.  Add the onion and shallot and sauté until soft, 12 minutes.  Take the onion/shallot mixture off the burner and allow it to cool slightly.

In a mixing bowl mix together the eggs, cream, and half & half.  Add the salt and white pepper.

Put the defrosted piecrust into your pie pan.  Press the crust into the pan.  I find that frozen crusts when they defrost often break apart when you try to put them in the pan.  Gently press the broken pieces together to form a complete crust.  Don’t fret about the breakage, no one will notice or care once they taste your fabulous creation.  Reduce the oven temp to 325 and put the piecrust into the oven for 12 minutes.  The crust should just start to bubble, but not brown.  Remove.

Gently mix the corn, zucchini, tomatoes, cotija cheese, half of the cheddar cheese and green chilies into the egg/cream mixture.  Pour into the lightly baked piecrust.  Sprinkle the second half of the grated cheddar cheese over the top.  Return the quiche to the oven and bake at 325 degrees until the quiche is set.  This should take 45-55 minutes, depending on your oven.  About halfway through the cooking cycle I place a piece of foil loosely over the top of my quiches to keep the crust from browning before the inside of the quiche is done.  If you see the crust getting too brown get out the foil.  Burnt crust is not a sign of cooking prowess.  I stick a knife into my quiche to test if it is cooked through.  If you can tell whether a quiche is done without taking this step, I am in awe.  I embrace my quiche stab marks and my tinfoil.  Serve quiche warm, or cool to room temperature, refrigerate, and serve the next day at room temp.

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