SRC - Southwest Quiche

One of the highlights of the month is the reveal of the Secret Recipe Club.  This highly successful group led by April brings you wonderful recipes chosen by a secret partner.  My group leader is Suzanne.  Thanks ladies for making this happen.

I was super excited when I found out who my assigned blog was run by, the well-known and charming Miz Helen with the big and welcoming smile.  Many of you know, Miz Helen from her linky, Full Plate Thursdays but she has so much more, on her blog.  Check out her garden and then there is adorable Max.  You don't know Max?  Get over to Miz Helen's Country Cottage and find out.

With apologies, I had to make some changes in the recipe, I chose.  I decided to make the quiche without the crust.  One of the ways, we have cut down on our calories and fat intakes is to eliminate pie crust from our diet with a possible few exceptions.  Also, being kosher meant not including both dairy and meat and out went the meat.  Despite these changes, we ended with a delicious and filling dinner.

Southwest Quiche (adapted from Miz Helen_

2 cups shredded Monterey Jack Cheese

3/4 cup green pepper, chopped

3/4 cup whole kernel corn

1/4 cup red bell pepper chopped

1/4 cup red onion chopped

1/2 cup fresh cilantro chopped

8 eggs

1/2 teaspoon garlic powder

1 teaspoon cumin

1/8 teaspoon Cayenne pepper


1 cup milk

Method:

Preheat oven to 350 degrees F.

Layer half of the cheese, corn bell peppers, onion, remaining cheese and cilantro in a greased pie plate.

In a mixing bowl beat the eggs, salt, garlic powder, cumin and Cayenne pepper. Add the milk and heat well. Pour over the layers.

Bake at 350 degrees for 1 hour or until Quiche is set. Cool for at least 15 minutes before serving.

Eat and enjoy.