9 large eggs
1 prepared un-baked pie crust *
1/2 cup half-and-half
1/2 cup shredded cheddar cheese
1 medium yellow or vidalia onion
13 3/4 oz canned artichoke bottoms
8 1/2 oz canned cream-style corn
4 oz canned chilies **
1 butter
1 salt and pepper to taste
A Recipe for
Southwest Quiche
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
This Recipe for Southwest Quiche is one of thousands in the Recipes-to-go Baking Cookbook.
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
If you enjoy this Southwest Quiche Recipe - you should enjoy the recipe collections you can find on the websites below:
No man is lonely while eating spaghetti--it requires so much attention. |
| Anonymous |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
This is a recipe for Southwest Quiche from the recipe cookbook of Recipes-to-go (Baking)
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
Food Tip |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Recipe by: Inn recipes * (refrigerated section of your grocery store)
** peeled, diced green chiles (preferably fresh or, if canned, Hatch,
New Mexico brand)Pre-heat oven to 375 F. In a large mixing bowl, beat
the eggs until light yellow and slightly foamy. Chop onion and sautee
in butter until soft and yellow. Add chopped artichoke bottoms for
the last few minutes. Pour into egg mixture. Add remaining
ingredients and stir until well blended. Place pie crust into 10-inch
straight-sided oven-safe quiche dish. (We use two with fluted sides.)
Pull crust gently into place and flute with fingers. Pour egg mixture
into dish. Bake for approximately 45 minutes until top is nicely
brown and quiche does not "give" when pressed with a gentle finger.
Serve hot, sliced into 8 pieces; or wrap tightly in plastic wrap,
refrigerate and use as much as one week later. Serves
8. NOTE This recipe can be made "guilt free" by substituting Egg
Beaters, skim milk, low-fat cheese, non-creamed corn (drained),
salt-substitute and margarine. Suggested accompaniments: Salsa (ours
is home-made), any type of hot sauce (we serve both red and green
Tobasco), sour cream and/or more green chile.JM.
At The W.J. Marsh House Victorian B&B we usually precede the quiche
with sliced melon, and serve it with home-fried potatoes with
pimiento and green pepper, our piquant Southwest-style cornbread, and
chorizo (spicy Mexican sausage). W.J. Marsh House Victorian Bed &
Breakfast Albuquerque, New Mexico
Serves: 1
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