When Cultures Collide: Southwestern Quiche

I, as you may have figured out, like to bake an cook. Alot. One of my favorite types of cooking is French because I find it challenging. And because it is just so good.

But I will admit to craving the odd taco now and then. I am, after all, a resident of Texas, land of Tex-mex cooking. I add fresh cilantro to salads because I can’t get enough of the flavor, and I love chipotle, chiles, and other amazingly spicy things.

To me, the best of these cultures comes together in Southwestern Quiche. The flavor of the chiles, slow cooked onions, fresh cilantro, and cheese with the velvety texture that only the French can produce in a quiche.

This a a great lunch or dinner dish, just serve with some French bread and a salad with something dark and chocolatey for dessert.

Southwestern Quiche

1 unbaked pie crust in a 10″ pan

6 eggs

1 1/2 c half and half

1/2 c heavy cream

3 onions, sliced

1 can chiles

1 c shredded colby jack cheese

1/4 c chopped, fresh cilantro

1/2 tsp salt.

Make pie crust and freeze for 30 minutes.

Preheat oven to 425F.

Layer the onions, then the chiles, then the cheese in the pie crust. Top with chopped cilantro.

Whisk 6 eggs together until well mixed and then add the cream and half and half. Combine well and pour carefully into the crust. Bake for 30-40 minutes until set. Serve hot or at room temperature.