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Tuesday, May 10, 2016

Parlez-Vous Tex-Mex?

Janet Groene’s
Mexicali Quiche
    This is a melting pot nation, so we celebrate Italian food with a Mexican twist, Chinese stir-fry made with American garden vegetables, Japanese tempura in batter made with German beer and Brazilian coffee with a shot of Irish whiskey. The basic idea of an eggy French quiche goes just right with the heat of Tex-Mex.

1 pastry pie crust, your own or store-bought
12-ounce package shredded Monterey Jack cheese
Small can diced chilies, well drained
Small can sliced black olives, well drained
4 eggs
1 ½ cups whole milk or half-and-half
½ teaspoon each salt, pepper, ground cumin, chili powder

    Set the oven to 350 degrees. Let crust come to “room” temperature. Scatter about one-third of the cheese, chilies and olives in the crust. Set aside.
    Whisk eggs and milk with salt, pepper and cumin. Pour into crust. Add remaining cheese, chilies and olives. Bake until set, about 50 minutes. Let stand 10 minutes, then cut in wedges. Serves 4 to 6. 

See more of Janet Groene’s RV-ready recipes at

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