Fiesta Quiche

by Sheila Connolly

My thanks to Sisters in Crime New England member Sharon Daynard who generously shared this recipe.

It's party season, with lots of pot-luck events, right?  Here's a dish that you can make ahead, or make more than one of, so you'll have something tasty to take along. Plus it looks Christmas-y, with all the red and green ingredients.

 

One added bonus: you can make this as mild or as spicy as your guests and family like.  I've added the spicy ingredients in red (for hot!).

Ingredients:

 
1 frozen 9" deep dish pie shell
1½ cups grated cheddar or jack cheese/habanero or pepper jack cheese
3 eggs
¾ cup light cream
½ pkg. (4 oz.) sausage/hot sausage
¼ cup finely chopped onions
¼ cup chopped red pepper
¼ cup chopped green pepper/chopped jalapeno pepper
½ tsp red pepper flakes
Ground cayenne pepper (to your taste)

 

 

Directions:

Preheat the oven to 375°F.

Thaw the pie shell and score, then bake 10 minutes until lightly browned. Set aside.

Crumble the sausage into a large fry pan and sprinkle with red pepper flakes. Brown and drain.

 

 

Spread the warm sausage on the bottom of the pie shell, and top with the grated cheese.

Sprinkle the chopped peppers and onion evenly over sausage and cheese.

Beat the eggs, light cream and a few dashes of cayenne pepper until 

blended. Pour slowly and evenly over the ingredients in the pie shell. (You may notice that there is no salt added, but the cheese and the sausage will provide enough.)

 

Ready for oven

Bake on cookie sheet 40-45 minutes or until a knife inserted in center comes out clean.

 

 

Let cool for 5-10 minutes before you cut it.