Saturday, December 19, 2009

Kiss Me Quiche

Are you in need of a quick, yummy, good-for-you dinner in the midst of mounds of Christmas goodies and rushing about? I've got your solution. I call it Kiss Me Quiche because of the rave reviews you're sure to get when you make it for your family, and if you're lucky you just might get a little lip action here:
Anyway, just pair it with a quick green salad, or cut up fresh fruit and toss with your favorite yogurt for a speedy fruit salad.

First, about the crust. You can absolutely buy the premade crusts, but I tried a new recipe that I'll use again and again. For all of you pie-makers (or wannabe pie-makers), how many recipes have you seen/tried called "no fail pie crust" or "easy delicious pie crust" etc.? My deal with pie crust is either it's very easy but doesn't taste good, or it tastes good, but rolling it out is a mess. I've had this recipe for "Yummy Pie Crust (The Best Ever)" - actual title - in my box for a while and decided to try it since there is no rolling out! When it bakes up, it's not so much flakey like a traditional crust but more the texture of a lightly crunchy cracker, which I love. It's a little unorthodox using oil instead of cutting the butter or shortening into the flour, and some would call it pie blasphemy to do otherwise, but it turned out, well, yummy. And when something is easy and delish, well that's a kiss for the cook right there. OK...'nuf background. Here it is.

Yummy Pie Crust (The Best Ever)
1 1/2 cups flour
1/2 cup vegetable oil
2 tsp. sugar
1 tsp. salt
2 TB milk

Mix all together and press in pie pan. If baking for a shell to fill later, bake at 350 degrees until brown. Can be used for sweet or savory fillings.

Mexican "Kiss Me" Quiche
1 (9-inch) unbaked deep dish pie shell
1 cup 4-cheese Mexican blend
1 large green or red bell pepper
1 (4-oz.) can diced green chiles
2 large green onions, chopped
4 eggs
3/4 cup prepared salsa
3/4 cup evaporated milk

Preheat oven to 375 degrees. Sprinkle cheese, bell pepper, chiles and green onions onto bottom of pie shell. Combine eggs, salsa and evaporated milk in small bowl until blended. Pour into pie shell. Bake for 40-45 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack for 15 minutes. Garnish as desired with more salsa, sour cream or diced tomatoes.

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