Southwest Breakfast Quiche Recipe
How to make a breakfast quiche loaded with vegetables and flavor!~
Ingredients:
- 1-2 Tablespoons Olive Oil
- 2 Large Potatoes, Cubed
- 1 Jalapeño, Chopped Small
- ½ Cup Onion, Chopped Small
- 9 inch Refrigerated Pie Crust
- 6 Large Eggs
- ¾ Cup Milk
- ½ Teaspoon Cumin
- 1 Teaspoon Oregano
- 1 Teaspoon Parsley Flakes
- 1 Teaspoon Rosemary
- ¼ Teaspoon Black Pepper
- 1 Teaspoon Salt
- 1 Teaspoon Minced Garlic
- 1 Small Tomato, Chopped
- Shredded Cheese
Directions:
- In a large skillet, add the oil and potatoes. Cover and cook,
stirring occasionally, about 5 minutes or until almost tender. Add the
jalapeño and onion. Continue to cook until potatoes are tender and onion
is translucent. Remove from heat, set aside.
- Roll out a refrigerated pie crust. Carefully place into the bottom of
a 9 or 10 inch pie pan. Carefully crimp the edges of the crust. Using a
fork, poke holes into the bottom and sides of the crust. Weigh down the
crust using pie weights or by placing a smaller foil pie or cake pie
onto the crust, then weigh it down with an oven safe bowl. Bake in a
preheated oven at 450F for 10 minutes until lightly golden or follow the
package instructions for crust baking.
- Carefully remove the weight in the pie crust. Spoon the cooked
potatoes into the crust.
- In a bowl, whisk together the eggs, milk, and next 8 ingredients. Pour over the potatoes, making sure they are completely covered and submerged in the egg mixture. Bake at 350F for 30-35 minutes or until set. Top with shredded cheese in the last 5 minutes of baking and allow to melt. Serve warm.
| Makes about 6 servings.
