"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, September 7, 2015

Quiche Southwestern Style

I made a few changes to the above recipe to make it "Southwestern".  Husband said it was the best Quiche we've ever had!
Quiche Kit
I followed the above recipe for crust.  Using 2 cups of potatoes... It should have called for 3 generous cups of potatoes.  Edges should be covered with aluminum foil to prevent over browning or burnt edges.


Potato Crust (see recipe below)
1 tablespoon bacon grease (reserved from bacon)
1/2 cup diced onion
1/2 cup (total) diced red and/or green bell pepper
1/2 to 3/4 cup sliced button mushrooms
3 eggs, lightly beaten
1/2 cup milk
1/2 cup cream, half and half cream, or additional milk (your choice)
(I used 1 cup of heavy whipping cream, it's what I had)
5 or 6 bacon slices, cooked crisp and crumbled
Coarse salt and pepper to taste
1/4 cup freshly-grated Parmesan Cheese (Parmigiano-Reggiano)
2 cups shredded Pepper Jack Cheese
Jalapeno Slices (Pickled) Optional


Make Potato Crust and bake while you are preparing to the quiche mixture.
In a small frying pan over medium heat, Add onion, mushrooms and bell pepper to bacon grease and sauté until they start to soften; remove from heat and set aside.
In a bowl, whisk together the eggs, milk, and cream. Stir in the crumbled bacon, onion/pepper/mushroom mixture, salt, and pepper; set aside.
In another bowl, combine the parmesan cheese and pepper jack cheese.
Sprinkle 1/2 of the cheese mixture onto the bottom of baked Potato Crust. Pour the egg mixture over the top of the cheese. Sprinkle the remainder of the cheese mixture evenly over the top.
Top with Jalapeno Slices...

Bake approximately 35 to 40 minutes until a knife inserted halfway between center and edge comes out clean

Remove from oven and serve. Serve either hot or warm.

Makes 1 (9-inch pie) - 4 to 6 servings.
Potato Crust:
3 generous firmly-packed cups grated raw potatoes
1/2 teaspoon salt
1 egg, beaten
1/4 cup grated onion
Vegetable oil

Preheat oven to 400 degrees F. Oil a 9-inch pie pan. Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water.

In a medium bowl, combine potatoes, egg, and onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with lightly floured fingers. NOTE: Try to keep the thickness of the potato crust an even thickness on the sides and bottom.

Bake 35 to 40 minutes or until crust is golden brown (after the first 20 minutes brush the crust with vegetable oil to crisp it). Cover edges with aluminum foil to prevent excessive browning if needed. Remove from oven. Reduce oven temperature to 375 degrees F.


  1. This also looks delicious! I love the way you present your recipes, with the photos.

    1. Thanks! It's about time for a new camera, I may have dropped this one, one too many times.