Thursday, June 6, 2013

Pico de Gallo Picnic Quiche

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!

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