We made it! Recipe number 100 is today! Woohoo! Thanks for continuing to check-in for new recipes as often as you do.
Today’s quiche was inspired by Ree Drummond’s Cowboy Quiche in many ways, but I wanted to make something a little spicier and with more of a Tex-Mex flair. I think I found the right combination. I’m going to make this one for Easter too, so this first try was a test run. I wouldn’t change anything though, and I think you’ll agree.
|Photos by Maggie Kapustin|
If you love cilantro, bacon, onion, sausage and spice, you’ll want to make this one for your family very soon. Personally, I love making quiche for meals when we have company because it’s easy and foolproof, to some degree. It’s a sort of one pot wonder that always pleases crowds. Even though men often joke that quiche is for women for some reason, I know there’s not a man out there who wouldn’t find today’s recipe adequately hearty and filling. This one will change the way men look at quiche, for sure. On Ree Drummond’s blog for her Cowboy Quiche recipe, she has this hysterical quote:
“Real Cowboys eat quiche.” – Aristotle
Honestly, though, what omnivorous human being doesn’t like the utterly sensational combination of bacon, sausage, cilantro, onions, garlic, hot pepper, eggs, cream, pastry, and cheese? These ingredients melt in your mouth and fill your belly to nap-inducing perfection.
Borrowing The Pioneer Woman’s idea of using a springform pan and using her liquid measures, I must give most of the credit to her husband’s favorite quiche recipe. If you haven’t had the chance to purchase her recipe books, I highly recommend that you find the time to order one. My favorite so far is The Pioneer Woman Cooks, one of her most recent.
For my quiche, I used a store bought, refrigerated crust instead of making my own. Don’t gasp. This saved time and was very tasty. With a dish like quiche, I think it’s hard to tell the difference since there are so many ingredients fighting for center stage. Of course, if you’re a traditionalist and prefer your homemade pastry crust, go for it. Yours will be even more impressive and delicious!
Here’s to 100 recipes and to the time you’ve dedicated to visiting my site. I really appreciate your readership and I welcome your feedback, always.
Hearty Tex-Mex Quiche
1 unbaked deep dish pie crust (9-10 inch)
1 unbaked deep dish pie crust (9-10 inch)
1 medium onion, chopped
3 cloves garlic, minced
1 small jalapeno, finely diced and without seeds/membrane
5 slices bacon, fried and chopped
½ pound hot breakfast sausage, cooked, crumbled and drained well
½ tsp. cumin
1 tsp. chili powder
1 dash Worcestershire sauce
1 dash hot sauce
salt and pepper, to taste
1½ cups heavy cream
2 cups sharp cheddar, grated
1 bunch cilantro leaves, washed well and chopped*
Using about 2 tablespoons of the sausage or bacon drippings (or butter if you prefer), sauté the onions until they are soft and caramelized. Add the jalapeno and the garlic and continue to sauté for about 2 more minutes. Add the bacon and sausage, stir, and set aside to cool.
Preheat the oven to 400 degrees. Press the pie crust into a fluted deep dish spring form tart pan (or you can use a deep dish pie pan if you don’t have the spring form), carefully pressing against bottom and sides.
Using a whisk, blend the eggs, cream, salt, pepper, cumin, chili powder, hot sauce and Worcestershire sauce in a large mixing bowl. Add the cheese and chopped cilantro, and stir with a spoon.
Sprinkle the meat mixture into the bottom of the pie crust, then pour the egg and cream mixture on top, making sure to cover the meat. Place the pan on a baking sheet and place a sheet of aluminum foil atop the quiche, just to prevent over-browning.
Bake at 400 degrees for 40-45 minutes. Remove foil and continue baking for about 15-20 minutes or until quiche is just set in the center, but slightly loose.
Remove from oven and allow to set on counter for 15 minutes before removing. If using a springform, remove quiche from pan and place on serving platter. If using a traditional deep dish pan, simply slice with a serrated knife and serve.
*A quick trick: washing cilantro (or any leafy vegetable) is much easier, after the initial rinsing, if you place it in a bowl, thick, bottom stems removed, covered with cold water and a tablespoon or so of vinegar. Allow to rest in vinegar water for about 10 minutes. All of the sand and dirt will drift to the bottom of the bowl. Remove without disrupting the water and rinse once more to remove vinegar. Vinegar works as the perfect astringent for greens and you’ll never have to worry about grit.
Original inspiration for this quiche from the following link: http://thepioneerwoman.com/cooking/2013/06/cowboy-quiche/