South of the Border Quiche (greens, eggs, cheese)

Caramba y’all!!! Sometimes the Latina in me craves something spicy and different. That’s when I head to the pantry and fridge to see what I have on hand. Equipped with some unusual ingredients, I decided to add a bit of a kick to a traditional quiche and the result was fabulous! South of the Border Quiche is born.

Collard greens, queso casero, and some other fresh greens from my favorite Hope Farmers Market in Austin (holy cow they have good stuff), helped create a new favorite for at GCC!

I think you will love the combination of flavors after it’s baked because the Mexican cheese (aka queso fresco), really gave it a terrific texture, while the thyme and paprika a savory sweet kick! My husband was asking for seconds in no time.

Here’s what turned into my…

South of the Border Quiche~

1 premade pie crust (Pillsbury)

6 large eggs

3/4 c. half ‘n half cream

1/2 t. each of Salt and Pepper

1 t. each of Thyme and Paprika

6 cooked bacon strips (broken into pieces)

2/3 c. casero cheese (crumbled)

1 T. olive oil

3 T. chopped red bell pepper

1/2 c. sliced mushrooms

1/2 c. chopped collard greens

Prepare your pie crust in the pie plate and set aside. Preheat your oven to 350°. In a medium bowl, whip together the eggs, cream and seasonings until well blended and set aside.

In a medium skillet, heat the olive oil on medium heat and add the bell pepper and mushrooms and sauté for about 3 minutes. Remove those two ingredients from skillet and drain on a paper towel. Add the collard greens to the skillet and heat for about 1 minute, then drain and toss with peppers and mushrooms. Set aside.

Grab your pie crust and layer the ingredients, starting with the cheese (reserving a bit to sprinkle on top), then the vege mixture and bacon pieces. Pour the egg mixture on top to cover completely and sprinkle the extra reserved cheese on top. Bake for about 25-30 minutes just until browned around edges or a knife inserted in center comes out clean. Don’t over bake.