Nomadic Texan

Texas Quiche

I needed a couple of pounds of sausage and all I had was maple flavored. What the heck. I tried it any way and it turned out delicious. I improvised and used parts of a recipe I found on line for quiche. Used more sausage (2 pounds not 1.5 pounds), cut up a whole onion to cook with the meat. None was called for. I like the flavor!

While the meat was browning I greased two 9″ pie pans and placed corn tortillas in the bottom to work as the crust (4 per pan with one in the middle). I poured the meat into the pans and added a can of green chilies (1/2 can each pan). Then spread liberal amounts of Colby Jack cheese on both pans. Next I mixed 12 eggs, 1 cup of heavy cream, 1 cup of Ricotta cheese, heavy helpings of black pepper, cayenne pepper, chili powder and then mixed the concoction together by hand.

I poured the egg mixture over the ingredients in both pans equally and baked at 350 degrees for 45 minutes. After it was baked I added fresh Cilantro on top. The result.

I couldn’t wait to dive in and set the table and made my presentation to Kim. She was not a fan of the quantity of Cilantro I placed on top and removed it. Otherwise she really like it and we have plenty left over (again). I cook way too much at a time! I love leftovers!!! Post any questions under the comment section or on my Facebook page! Eat well and have Safe Travels !!!

8 responses to “Texas Quiche”

1. Colleen Brynn says:

   February 28, 2013 at 1:45 pm

   You can’t go wrong with onions OR leftovers! Sounds delicious.
   Also, I bet you know this but some people are genetically predisposed to not liking cilantro. These people smell/taste/perceive it differently to those who like it. I wonder if this is the case with Kim?

   Reply
2. NOMADICTEXAN says:

   February 28, 2013 at 2:04 pm

   Colleen,

   Thank you kindly for your comment. It was delicious. Kim has a delicate sense of taste and spicy or strong flavors do not agree with her to a certain extent. You are correct. I on the other hand like the spiciest foods and love a lot of Cilantro in my Mexican Food! Thanks for stopping by! Safe Travels young lady !!!

   Reply
3. jack rosenberry says:

   March 2, 2013 at 12:41 pm

   Cayanne pepper… it scares me… can you be any more specific on the amount… for the 2 pies.. like total of 1 tsp.??

   Reply
4. Jenny says:

   March 2, 2013 at 12:52 pm

   I think maple is a good addition to anything. I just carried some maple-flavored extract down to Mexico so I can add it to the supposedly maple flavored syrup here.

   Reply
5. NOMADICTEXAN says:

   March 2, 2013 at 2:21 pm

   Jack,

   My apologies but I rarely use “Measurements” with spices. I would say that you could try 1/2 TSP per pie as you state, at first and if it really doesn’t bite, increase the amount over time as you make it again. Thank you for subscribing and I will keep you in the loop in the coming weeks. I appreciate your comment brother!!!

   Reply
6. NOMADICTEXAN says:

   March 2, 2013 at 2:26 pm

   Jenny,

   You are correct. Maple goes terrific with anything! When I ate donuts in my earlier days, I always chose the “Maple Logs”! I always get Maple syrup for waffles and pancakes and I love it!!! Thank you for your comment and for reading my blog. Peace and Safe Travels!!!

   Reply
7. Maria says:

   April 17, 2013 at 5:18 pm

   Oh my! That looks amazing.
   *wipes drool from chin*

   Reply
8. NOMADICTEXAN says:

   April 17, 2013 at 5:52 pm

   Maria,

   I highly recommend it! It was a little different than normal quiche and had a Texas flavor (lots of cumin & chili powder) to spice it up. The fresh cilantro topped it off wonderefully. Thanks for your comment! Next time I will furnish napkins for “Drooling! Ha!

   Mike

   Reply