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.

Pico de Gallo Picnic Quiche:

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 Sauté Pan
Add Onion and Jalapeño
Saute for several minutes until soft
Add Tomato and Cilantro, Sauté 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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