This recipe is so delish, even the persnickity Wild One enjoys it. I was getting tired of the same-old-same-old, so went Googling for a quiche recipe. I was having one of those Retro Mondays, and just felt like getting my egg on.
Well, one thing led to another, and before I knew it, I had five different quiche recipes in front of me. I took a little of this from one, a smidgen of that from another, and before I knew it, I had a dynamite dish that (almost literally) will blow your socks off!
Santa Fe Quiche: Veggie Mom Version
8 eggs, beaten
8 ounces shredded monterrey jack cheese
12 oz. to 1 lb. chorizo sausage, browned/drained
1/2 cup skim milk
1 cup browned hash browns; frozen OreIdas will do!
1 tbs. chili powder
2 Anaheim chile peppers, roasted and cut into strips
1 Pillsbury pie crust (or, you can make your own!)
Directions: Combine the eggs, cheese, chorizo and milk. Mix together. Then brown the hash browns in the chorizo grease, adding the chili powder for a zesty flavor. Add the hash browns to the other ingredients, then pour into a pre-made pie crust (or you can make your own!) that is lining a deep-dish pie plate. Take the chile peppers out of the oven and slice them vertically, making sure to remove all seeds (they're hot!). Decorate the top of your quiche with the peppers, as shown in the photo above. Bake for one hour at 350 degrees F. Serve with a salad, and you're good to go. Enjoy!