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Mexican Quiche

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Mexican Quiche

1 pie crust (regular, not deep dish) 1 can (4 oz) whole chilies 6 slices bacon, cooked and drained 1 cup Swiss cheese, shredded 3 eggs 1 cup half and half 1/4 t. salt Dash ground nutmeg

Preheat oven and cookie sheet to 425. Drain chilies and dry with toweling. Remove rib and seeds. Chop in large pieces, crumble bacon and mix with chopped chilies. Sprinkle Swiss cheese on bottom of unbaked pie shell, then chilies and bacon. Mix together egg, cream, salt and nutmeg. Slowly pour over cheese mixture. The pie will be very full, but should not spill over. Place on cookie sheet in preheated oven and bake for 15 minutes. Reduce temperature to 350 and bake another 20 to 25 minutes or until knife inserted in center comes out clean. Cool 10 to 15 minutes before serving. Serves 6 to 8 Source: My Old Recipes

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