What's better than a savory, and a little bit spicy, quiche on a crisp, fall morning or for an autumn brunch? This recipe was provided by Donna Lann, who, along with her husband Keith Lann, owns Guthrie's Chicken in north Cullman.
Green Chili Quiche
Ingredients
- 6 eggs
- 1 cup sour cream or heavy cream
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp.ground cumin
- 2 cans of chopped green chiles, rinsed and drained
- 1 cup Mexican cheese blend
- One deep dish pie crust
Directions
- Preheat oven to 425 degrees.
- Blend together eggs, sour cream, salt, pepper and cumin. If you use sour cream use a blender or food processor.
- Cover bottom of the crust with cheese and green chiles.
- Pour egg mixture over cheese and chiles.
- Bake at 425 degrees for 15 minutes then lower to 300 degrees and bake for 30-40 minutes until set.
- Cool about 10-15 minutes and serve!
This quiche is great with soup or salad and wonderful reheated for breakfast or lunch! Enjoy it with a nice, hot cup of coffee or the beverage of your choice.
Quiche vs. frittata: What's the difference?
According to MasterClass.com:
Frittatas and quiches are both baked dishes containing eggs, cream or whole milk, and a range of fillings that can include veggies, meat and cheese. But the two meals also have differences, including:
- The crust: A quiche contains a crust, while a frittata does not.
- The filling: A quiche is a custard tart, but a frittata contains less dairy.
- The pan: A quiche bakes in a pan, whereas a frittata cooks in a cast-iron skillet.
"This quiche is great with soup or salad and wonderful reheated for breakfast or lunch!"