Spanish Quiche
Source of Recipe
chitterlings
List of Ingredients
One 9� Pie Shell*
4 Eggs
2 tsp Sour Cream
4 Oz. can Mild Diced Chilis*
1/3 C. diced fresh Red Bell Pepper
1/3 C. Half & Half*
5 Strips Bacon, Cooked & Crumbled
3/4 C. White Cheddar Cheese, Grated
1/2 tsp. Dry Oregano
1/2 tsp Ground Cummin
Salt and pepper to taste
Recipe
*Pie shell may be made from scratch, frozen,
refrigerated/in-plate or refrigerated roll-out dough (preferred), and may be �blind baked� (prebaked with pie weights at recommended oven temperature), but it�s not necessary to prebake. Don�t prick dough with a fork. I recommend using a French two-piece tart pan for any quiche.
Break eggs into measuring cup. Add sour cream, seasonings, and chilis with its liquid. Add enough half and half to bring level up to 1 1/4 cup. Whisk until smooth and allow to come up to room temperature. In a bowl, combine cheese, diced bell peppers and bacon and spread evenly over bottom of pie shell, keep mixture loose- don�t pat down. Pour egg mixture over cheese, bell peppers and bacon evenly. Place it on a pizza pan or lipped cookie sheet to avoid spills and make it easier to handle. Bake in the middle of a preheated 400� oven for 15 minutes. After 15
minutes, rotate 180� and reduce heat to 375�. Bake, rotating occasionally to cook evenly for 30 to 40
minutes more, or until filling has set and top is golden brown.
Allow to cool a bit, cut into six or eight wedges and serve with crisp salad.
*Substitute hotter chilis if desired. You might also substitute cooked chorizo for bacon.
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