Here's another great recipe from the Taste section of the Dallas Morning News.
This was posted by Margaret Brown,publisher; Shelf Unbound book review magazine.
1 - 9" refrigerated pie crust
2 TBS olive oil
1 medium onion, chopped
1/2 jalapeno, finely chopped
1/2 C diced tomato
3/4 C chopped cilantro
4 large eggs
3/4 C half and half
Salt and Pepper
preheat the oven to 375 degrees
Place piecrust in a pie pan
Heat oil over medium low heat in a saute pan
Add onion and jalapeno
Saute for several minutes until soft
Add tomato and cilantro, saute for 2 minutes
Whisk eggs with half and half in a bowl
Season with Salt and Pepper
Stir in the tomato mixture
Pour into the crust
Bake 35 - 40 minutes, or until set
Let it rest for a few minutes before cutting
This is such a fresh tasting quiche. I can easily see this served cold for a picnic.
This recipe is a keeper and I can honestly say that I will consider it as one of my Best of the Best Recipes!
Peace in the Kitchen!