Spanish Quiche
Source of Recipe
chitterlings
List of Ingredients
One 9” Pie Shell*
4 Eggs
2 tsp Sour Cream
4 Oz. can Mild Diced Chilis*
1/3 C. diced fresh Red Bell Pepper
1/3 C. Half & Half*
5 Strips Bacon, Cooked & Crumbled
3/4 C. White Cheddar Cheese, Grated
1/2 tsp. Dry Oregano
1/2 tsp Ground Cummin
Salt and pepper to taste
Recipe
*Pie shell may be made from scratch, frozen,
refrigerated/in-plate or refrigerated roll-out dough (preferred), and may be ‘blind baked’ (prebaked with pie weights at recommended oven temperature), but it’s not necessary to prebake. Don’t prick dough with a fork. I recommend using a French two-piece tart pan for any quiche.
Break eggs into measuring cup. Add sour cream, seasonings, and chilis with its liquid. Add enough half and half to bring level up to 1 1/4 cup. Whisk until smooth and allow to come up to room temperature. In a bowl, combine cheese, diced bell peppers and bacon and spread evenly over bottom of pie shell, keep mixture loose- don’t pat down. Pour egg mixture over cheese, bell peppers and bacon evenly. Place it on a pizza pan or lipped cookie sheet to avoid spills and make it easier to handle. Bake in the middle of a preheated 400º oven for 15 minutes. After 15
minutes, rotate 180º and reduce heat to 375º. Bake, rotating occasionally to cook evenly for 30 to 40
minutes more, or until filling has set and top is golden brown.
Allow to cool a bit, cut into six or eight wedges and serve with crisp salad.
*Substitute hotter chilis if desired. You might also substitute cooked chorizo for bacon.
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