Hi all,
Here's a recipe that takes six eggs and it sooo goood!
I adapted it from the Summer Squash and Thyme Quiche recipe on Epicurious.
1 pie crust baked and cooled (I like Marie Callender's frozen)
1 can mild green chiles, drained
1 cup shredded Jack and Sharp Cheddar cheese, loosely packed
6 eggs
1 cup heavy cream
1 teaspoon Tabasco Sauce
1/2 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 350.
Drain and chop green chiles and layer in bottom of pre-baked pie crust. Top with cheese.
Mix together eggs, cream, Tabasco, salt, and pepper.
Place pie crust on baking sheet on rack in oven.
Pour egg mixture into pie crust.
Bake for 35 minutes at 350 until center of quiche is set.
Allow to cool for 15 minutes. Serves 4 to 6.
Here's a recipe that takes six eggs and it sooo goood!
I adapted it from the Summer Squash and Thyme Quiche recipe on Epicurious.
1 pie crust baked and cooled (I like Marie Callender's frozen)
1 can mild green chiles, drained
1 cup shredded Jack and Sharp Cheddar cheese, loosely packed
6 eggs
1 cup heavy cream
1 teaspoon Tabasco Sauce
1/2 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 350.
Drain and chop green chiles and layer in bottom of pre-baked pie crust. Top with cheese.
Mix together eggs, cream, Tabasco, salt, and pepper.
Place pie crust on baking sheet on rack in oven.
Pour egg mixture into pie crust.
Bake for 35 minutes at 350 until center of quiche is set.
Allow to cool for 15 minutes. Serves 4 to 6.
