Wednesday, July 17, 2013

Mexican Style Quiche-Guest Post with Stephie of Eat Your Heart Out

Mexican Style Quiche
Hey! Remember on the first when I did that post on Stephie's blog, Eat Your Heart Out? (Sum up: Stephie is the sweetest girl ever, super fun and cool, and she writes on of my favorite blogs! I especially love her back to basics series and OMG best post over about pie crust!) Well now my girly is returning the favor! Since I'm just coming back from vacation and getting life all normal-y again, she has me covered with a super amazing recipe for you all! Stephie is a genius with food, and I know she can make some kick butt savory dishes, so when she proposed this recipe for you all, I knew it would be a hit (give you all a little variety in your lives ;P). Anyway, I'll leave the rest to her...Stephie, take it away!:
Mexican Style Quiche

Hello, darlings! I am so excited to be posting over here for Kayle today. I think Kayle is just such a sweetheart, don’t you? 

I know y’all see a lot of chocolate recipes around here, but I have a confession to make: I don’t like chocolate. At all. 

I know. I must be crazy. Sometimes I look at all of Kayle’s lovely-looking chocolate desserts and think the same thing. But, alas, chocolate has just never been on my list of favorite foods. 

Since I clearly can’t compete with Kayle’s dessert-making prowess, I thought I would change things up today with a fun quiche recipe. I personally love a good quiche. I get to combine two of my favorite things – pie crust and cheese – into one dish. And really, who doesn’t feel a little bit fancy when eating quiche? There is just something about it that says “fancy tea room” to me – and you don’t even have to tell your fancy-pants friends how easy it was to make.

For this quiche, I went with some fun Mexican flavors with some chorizo (or, for a vegetarian-friendly version, you could use your favorite soyrizo – I personally like the Trader Joe’s brand), onion, red pepper, and a blend of Mexican cheeses. The chorizo pairs well with the eggs in the quiche base and gives the whole thing a nice hint of spice without being too overpowering. This fun twist on a traditional quiche would be a great addition to a brunch, or perfect for a light lunch with friends. And make sure to save the leftovers for the next day…it’s just as good straight from the fridge while you’re still wearing your pajamas. Not that I’d know or anything.

For the skinny on how to make a perfect pie crust, check out my pie crust tutorial! And for a more traditional quiche, check out my Sweet Onion, Asparagus, and Goat Cheese Quiche.


Mexican-Style Quiche

From Stephie of Eat Your Heart Out

Mexican Style Quiche
Makes 1 10-inch quiche
Ingredients:
  • 1 10-inch pastry crust
  • 6 ounces Mexican chorizo, removed from casing
  • ½ yellow onion, diced
  • ½ red pepper, diced
  • 1 tablespoon olive oil
  • 5 scallions, sliced
  • 1 cup Mexican blend cheese
  • 1 ½ cups half-and-half
  • 5 eggs
  • Salt and pepper
Preparation:
  • Preheat oven to 375 degrees. Grease a 10-inch tart pan with removable bottom.
  • Roll out pastry and place into tart pan. Chill for 30 minutes. Dock crust with a fork (or, alternatively, line with parchment and fill with pie-weights/dried beans) and bake for 10-12 minutes, until just golden around the edges.
  • Meanwhile, heat a tablespoon of olive oil in a medium skillet over high heat. Saute onion and red pepper; when onion begins to turn translucent, season with salt and pepper and remove to a bowl. Add chorizo to the pan and sauté until cooked through. Remove from heat.
  • In a bowl, whisk together eggs and half-and-half. Season with a heavy pinch of salt and several grinds of fresh black pepper.
  • Add cooked chorizo, onion and red pepper to the pre-cooked crust. Sprinkle the green onions and cheese on top. Pour egg mixture on top. Bake for 40 minutes, or until center is set.
  • Allow to cool for 10-15 minutes before removing the outer ring from the tart pan. Serve warm or cold. Will keep, wrapped, in the refrigerator for 3 days.
**If you do not have a 10-inch tart pan, you can use a 10-inch pie plate and serve the quiche straight from the dish.
Mexican Style Quiche
Kayle: that is just gorgeousness right there. Seriously. Stunning.

Isn't Stephie the greatest!!??
You should totally follow her:

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