member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Southwest Quiche


    Source of Recipe


    W.J. Marsh House Victoria B&B

    List of Ingredients




    9 lg Eggs
    1 Prepared un-baked pie crust
    1/2 c Half-and-half
    1/2 c Shredded cheddar cheese
    1 md Yellow or vidalia onion
    13 3/4 oz Canned artichoke bottoms
    8 1/2 oz Canned cream-style corn
    4 oz Canned chilies **
    Butter
    Salt and pepper to taste

    Recipe



    Pre-heat oven to 375 F. In a large mixing bowl, beat the eggs until light yellow and slightly foamy. Chop onion and sautee 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 "give" 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. Serves NOTE This recipe can be made "guilt free" by substituting Egg Beaters, skim milk, low-fat cheese, non-creamed corn (drained), salt-substitute and margarine. Suggested accompaniments: Salsa (ours is home-made), any type of hot sauce (we serve both red and green Tobasco), sour cream and/or more green chile.

    At The W.J. Marsh House Victorian B&B we usually precede the quiche with sliced melon, and serve it with home-fried potatoes with pimiento and green pepper, our piquant Southwest-style cornbread, and chorizo (spicy Mexican sausage).

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |