Sunday, November 29, 2009

Tex-Mex Quiche

One of my sister's traditions is to have a neighborhood breakfast on Thanksgiving morning. It's always a treat when we're in town visiting and able to go. Here's her "new" recipe for this year. It was delicious!

Tex-Mex Quiche

1 (9 inch) unbaked pie shell
1 teaspoon chili powder
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon all-purpose flour
3 eggs, beaten
1 1/2 cups half-and-half cream
1 (4 ounce) can chopped green chilies, well drained
1 (2.25 ounce) can sliced ripe olives, drained
1 teaspoon salt
1/4 teaspoon pepper

Sprinkle chili powder over the inside of the pie shell. Combine cheeses with flour and place in pie shell. Combine eggs, cream, chilies, olives, salt and pepper. Pour over cheese. Bake at 325° for 45-55 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before cutting into wedges.

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