We are baking Christmas breads and Christmas cookies, so when I made this quiche a couple of nights ago, I dubbed it “Christmas Quiche.” Joe says it is my best effort for quiche so far, and I make alot of different ones, so this one is a keeper. I have an old cookbook from The Museum of Fine Arts in Houston, Texas. One day I noticed a quiche recipe in it titled Quiche with Character. I like recipe names that catch my eye, so modeled this recipe after that one. Adding chilies, green onions and olives with pimiento makes both appearance and flavor festive – a Christmas quiche!
Pie Crust for 9 inch pie (I used Pillsbury refrigerated crusts)
1 1/2 cups shredded Mexcian 4 Cheese blend ( Cheddar, monterey jack, asadero, queso quesadilla)
4 strips thick cut bacon, cooked, drained, and crumbled into small pieces
2 chopped green onions, including green tops
1 teaspoon Tony Chachere’s Creole seasoning
3 large eggs
1 cup half -and-half
1/2 cup heavy cream
3/4 teaspoon salt
4-5 drops Tobasco
1 4 ounce can chopped green chiles, drained
1/3 cup sliced green olives stuffed with pimiento
Line pie plate with crust and chill. Preheat oven to 350 degrees.
Spread shredded cheese over bottom of pie shell. Sprinkle with Creole Seasoning.
Add crumbled bacon.
Beat eggs and add cream, half and half, salt, Tabasco, chlies, olives, and green onions. Pour over cheese and bacon. Bake 45 minutes or until knife inserted in center comes out clean.