This quiche began its life in the Loretto Flavors...then and now...Cookbook, published in 1978. The recipe, found on page 36, Southwestern Quiche was submitted by Barbara Summers Dobbs of Decateur, Georgia. I added an additional egg and about 1/3 cup more milk along with chopped grilled chicken to accomodate the larger casserole used. I substituted Comté and Dublin cheeses (Cosco) and Swiss for the Jack and Cheddar. The green chiles were fresh frozen, which Mary purchased at Ardovino's farmers market. Mike thinks the green chiles may be a hybrid of long green and jalapenos, which explains their heat. In any case, they are super hot and good.
Crust for 9" pie- add 1 teaspoon chile powder
3/4 cup grated cheddar cheese (subs. Comté, Dublin, and Swiss)
1/2 cup grated Monterrey Jack cheese
2 tablespoons finely chopped onions (subs. 1 large chopped scallion)
3 large eggs, lightly beaten (added 1 medium)
1 teaspoon salt
1/4 teaspoon white pepper (eliminated)
1 1/2 cups half and half (increased to 2 cups)
1 (4 oz.) can chopped green chile
(I used the chopped roasted fresh frozen chiles, about 9-12, to make about 3/4 - 1 cup.)
1 small can sliced ripe olives (eliminated)
3/4 cup chopped grilled or boiled chicken breast (added)
Mix cheeses together. Spread on bottom of pie shell. Mix other ingredients and pour over cheeses. Bake 40-45 minutes at 350 degrees until knife comes out clean (or is set).
Note: I pre-baked the pie shell at 350 degrees for about 20 minutes. Later, I baked the quiche for 50-60 minutes and held in a warm oven (150 degrees or so) for one hour until dinner.
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Recipe and content provided by Carolyn Rhea Drapes
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