Up until a few years ago, I had never made a quiche. I always thought it would be too difficult, it seemed so complicated. But the last time we visited Sweden, my brother (who is a great cook) made a few super delicious ones and convinced me that it’s really very easy, so I decided to give it a go. And he was right; it is easy! I’m not quite as ambitious as he is, he makes the dough from scratch – I buy the prepared crust, which makes it even easier and faster. The ones I tried came out great, people loved them and everyone was very impressed that I had made them myself.
I made this Mexican-inspired quiche to bring to a Mother’s Day brunch at my sister-in-law’s house a couple of years ago. It was a huge hit, and I was just asked to bring it again for Easter, so I thought I’d share the recipe when it’s fresh in my mind. I’m not very good at measuring and writing down what I do, I usually cook “on a hip” as we say in Sweden. I guess that can be roughly translated as on a whim, meaning you don’t measure anything, just eyeball and throw in whatever you feel like. Probably the reason I’m a lousy baker. 🙂
You will need:
- 1 prepared 9″ pie crust
- 3 roasted red peppers (from a jar or roast them yourself if you have the time)
- ½ cup of thawed frozen corn
- ½ cup of chopped green onions
- ½ cup of salsa (I use Amy’s medium)
- ½ cup whole milk
- 3 large or 4 medium eggs
- 1 cup of shredded cheese (I use Whole Food’s Fiesta blend)
- salt & pepper
Heat the oven to 375. Cut the peppers in bite sized pieces and slice the green onions as thin as you can. Whisk the eggs, half&half, salt and pepper together in a bowl.
Place the pie crust on a baking sheet covered with foil (mine always bubble over). Put half the cheese on the bottom of the crust, add the corn, peppers, green onions and salsa. Pour in the eggs and cover with the rest of the cheese. Bake for about 45 minutes (this varies slightly from oven to oven). Enjoy!
PS. If you want to make this more filling, you can add some black beans with the corn and peppers.