Southwestern Quiche Recipe

Let me begin by saying: I love food! This isn’t exactly a new development for me. I’ve always loved food. But so often it can be easy to forget where our food comes from.


I mean – it comes from the store. Right? Yes, most people purchase their food in a grocery store. But that’s not exactly where it comes from. The food we consume comes from the calloused hands of farmers and ranchers across this great nation. There is no “day off”. It’s not paperwork. Living things require constant attention – be it produce or animals. Oh yeah and also life is unpredictable because it is life and these are living organisms. Even if you do everything in your power to make an outcome positive there is still a percentage of unpredictability – no matter how small. Agriculturalists contend with the unpredictability of the weather and the market to bring food home to your table. This is their livelihood. Farming is not always an easy job but they love it. By the way, farmers are also consumers of the final product too. They want to make sure that it’s high quality. Food safety is of paramount importance. But most importantly, they want to make sure that their products are produced ethically and humanely (in the case of animal products).

There are many regulations and audits throughout the food system from producers (farmers and ranchers) and processors  to ensure to their best ability that you can enjoy your food without fear or doubt of how it got there. The whole “foodie” movement (did I spell that right?) has begun to highlight where food comes from again. With less than 2% of the population farming it’s not uncommon to never meet the person that produces your food. That doesn’t mean that they’re not there. It does mean that many grocery shoppers become dazed by the shiny displays and flashy marketing lingo. I mean, who wouldn’t right? But I hope on your next trip to the grocery store you’ll take the time – however brief – to consider the time and passion that brought you this modern convenience.

So….here’s your chance. This is a recipe for Southwestern Quiche. It has green Chile in it, which I must say is just pretty dang fantastic;) Which I have lots of access too, being from New Mexico and all. I think I’d actually go into Chile withdrawal if I moved. Yes, that’s a real thing. You know you’re out of the southwest when people try to pass off Wolf Brand as Chile.

The complete recipe is where the photos conclude.

Yummy quiche!
Yummy quiche!

Ingredients                            Makes: 1 Quiche


  • 1 deep dish pie crust (pkg of 2)
  • 1 c. eggs (approx. 4 eggs)
  • 1 c. cheese – grated
  • 1 c. sauteed vegetables (after they’re cooked) – I used 4 green chiles, 1/2 pkg of spinach, 1/2 small can of mushrooms, 1 bunch of green onions
  • 1 c. meat
  • 1/2 & 1/2
  • garlic salt, black pepper,  red chile pepper, onion powder
  • 2 tbsp butter

Steps

  • defrost green Chile
    defrost green Chile
    slice green Chile lengthwise
    slice green Chile lengthwise
    pull green Chile open from lengthwise cut
    pull green Chile open from lengthwise cut
    Identify veins
    Identify veins
    grasp vein gently and pull away from the body of the Chile
    grasp vein gently and pull away from the body of the Chile
    repeat this step until all veins are removed
    repeat this step until all veins are removed
    need a better visual of what a vein is? Here you go!
    need a better visual of what a vein is? Here you go!
    remove seeds from Chile by running it under water
    remove seeds from Chile by running it under water
    chop the green Chile and repeat the previous steps until all of it is prepped you can also just use frozen green Chile that is defrosted and already chopped:)
    chop the green Chile and repeat the previous steps until all of it is prepped
    you can also just use frozen green Chile that is defrosted and already chopped:)
    wash them green onions
    wash them green onions
    then chop 'em
    then chop ’em
    press the thawed spinach with a spoon through a strainer to eliminate water
    press the thawed spinach with a spoon through a strainer to eliminate water
    combine all prepped veggies in a bowl and mix (I was making a double batch for two quiche's)
    combine all prepped veggies in a bowl and mix (I was making a double batch for two quiche’s)
    melt 2 tbsp of butter into a pan
    melt 2 tbsp of butter into a pan
    make sure to coat it real good:) butter makes the veins extra slickery
    make sure to coat it real good:) butter makes the veins extra slickery
    empty the veggies into the pan
    empty the veggies into the pan
    sautee those things until they cook down into about 1 c.
    sautee those things until they cook down into about 1 c.
    Onto the eggs! Crack 4 eggs into a mixing bowl (hey look they're smiling:) and add 1/2 & 1/2 to get ideal consistency
    Onto the eggs! Crack 4 eggs into a mixing bowl (hey look they’re smiling:) and add 1/2 & 1/2 to get ideal consistency
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    Add in 1 c. of meat – your choice (I threw in leftover chicken)
    Season with garlic salt, red Chile pepper, black pepper and onion powder. Also add in 1 c. of cheese
    Season with garlic salt, red Chile pepper, black pepper and onion powder. Also add in 1 c. of cheese
    add sautee'd vegetables in with egg mix
    add sautee’d vegetables in with egg mix
    spoon the mix into the pie crust
    spoon the mix into the pie crust
    Place pie into baking dish or on cookie sheet & make the edges fancy schmancy with a fork
    Place pie into baking dish or on cookie sheet & make the edges fancy schmancy with a fork. Bake it for 1 hr at 375 degrees.
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    Wallah you’ve got a quiche;)
    Bon Appetite!
    Bon Appetite!

    Thanks for reading! Enjoy (I know I will:) Ingredients

    • 1 deep dish pie crust (pkg of 2)
    • 1 c. eggs (approx. 4 eggs)
    • 1 c. cheese – grated
    • 1 c. sauteed vegetables (after they’re cooked) – I used 4 green chiles, 1/2 pkg of spinach, 1/2 small can of mushrooms, 1 bunch of green onions
    • 1 c. meat
    • 1/2 & 1/2
    • garlic salt, black pepper,  red chile pepper, onion powder
    • 2 tbsp butter

    Steps:

  • Prep vegetables (you’ll need about 2 c. of fresh vegetables to have 1 c. of sautee’d vegetables roughly) I used green Chile, spinach, mushrooms and green onions
  • Sautee the vegetables in butter
  • Mix 4 eggs, half & half, 1 c. (or about 4) eggs, 1 c. of meat (I used chicken) and 1 c. cheese with garlic salt, black pepper, red Chile powder and onion powder
  • Combine egg mixture and vegetables
  • Pour egg vegetable mixture into deep dish pie crust and nest in/on baking pan/cooking sheet
  • Bake at 375 degrees for 1 hr (or until top is browned)
  • Let cool for 30 minutes

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