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| Photo by Gordon Joly License Terms |
Little Lupe eats a Mexican Quiche once per week to maintain her Mexican roots. The recipe and preparation is quick with simple ingredients. This is a family recipe passed down from her Abuelita. If you still have that Mexican Spirit this Saturday or Sunday after a night of Margaritas, you can sit down to a wonderful Quiche and think about the 200 years of Mexican history.
Shopping List:
4 eggs (huevos)
2 cups cheddar/Monterey jack (queso)
1 cup of milk (leche)
1/2 cup heavy cream (crema)
Diced green chili (chile)
Packaged Pie crust
Quick Preparation:
Mix all ingredients together. Pour into pie crust. Bake about 45 min to an hour at 350 degrees. Done when knife comes out clean. Eat some yummy Mexican Cuisine.
Important Note from Lupita: I usually put in Jalapeño Monterey Jack instead of Monterey Jack and fresh roasted Anaheim chiles, but you can get the canned chili peppers. Sometimes I add chorizo, mushrooms, or bacon. As a healthy alternative you can substitute 6 egg whites for the full eggs. Of course I drown mine Tapatio salsa for Mexican Quiche en Fuego.
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