Conquistador Quiche

"Spicy Mexican quiche. This is the recipe that I first came to Recipezaar to find. I requested the recipe, but no one could help me, so I made it up from memory in order to take it to a dinner party my friend was having. Sometime later, after my cookbooks were out of storage, I was able to locate the original recipe. This is pretty darn close."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Cathy17 photo by Cathy17
photo by Cathy17 photo by Cathy17
Ready In:
1hr 15mins
Ingredients:
13
Yields:
1 quiche
Serves:
6-8
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ingredients

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directions

  • Poke holes in the crust with a fork and pre-bake 10 minutes.
  • Fry the sausage with the onion and spices until the onion is tender.
  • Layer meat, green chilies and cheese into crust.
  • Mix eggs and milk/cream together in a bowl with a bit of salt.
  • Pour over meat mixture in the crust.
  • Bake at 350 degrees for about 45 minutes or until a knife in the middle comes out clean. (Cover the crust edges with foil if it is browning too dark).
  • Cut into wedges and top with lettuce, sour cream and a tomato wedge.
  • Serve with salsa if desired.

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Reviews

  1. The cafeteria at work used to serve a similar quiche (can't remember if it had a name). But the taste was to die for. However, they didn't serve it often, but when they did, you had to arrive early to get some. Then they stopped making it altogether, something about too much time, too hard etc. So, recently while searching the web for a quiche recipe, I lucked upon your site via Google. This quiche is not only easy to make, but the taste is devine (it surpasses my tastebuds' memory of the cafeteria quiche). I made two for our Xmas luncheon and everyone had a piece and several had seconds. The true testimony is I had no less than six requests for the recipe. I responded by e-mailing the link to your website.
     
  2. This was excellent. We used hot Italian sausage and the spices were wonderful. [A note to anybody using frozen pie shells (like I did): although the package may say 'deep dish', it probably isn't (the brand we got certainly wasn't, it was just the normal pie size). If you use normal pie size, this recipe will make 2 quiches.] Thanks very much for posting, this will get made often for brunches!
     
  3. I tried your recipe this week and my family loved it. It's the first time I tried chorizo. We have a butcher in the neighborhood who makes it,and I picked out about 10 jalapenos before browning the meat - really didn't need the extra spices in this case! I had cut them to a half tespoon, but was still a bit too hot for my 12 year-old's "delicate palate." I'm definitely going to make it again. Hadn't made a quiche in years,and this was so easy and so, SO TASTY. Thanks for sharing it!
     
  4. I used Canadian bacon because of the lower fat, and I like it better. This was really tasty for a light dinner served with fresh melons.
     
  5. This one woke up our taste buds for sure. I thought this was an excellent quiche. It had a wonderful blend of Mexican spices. I used chorizo sausage that I drained real well after frying. I used cream instead of milk and agree that it makes for a richer flavor. We had this for dinner but it would be good for any meal. Thanks Karen.
     
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Tweaks

  1. I made this for brunch today. It was quick, easy and we both loved it! I used 3/4 lb spicy ground sausage so that it would fit in one pie crust since it's just the two of us. I had a bit of meat mix left over which will work well in a wrap for lunch tomorrow. Since I was recently diagnosed diabetic, I have to watch my carbs and this recipe, believe it or not is carb friendly. It didn't spike my glucose levels at all! YAY! I also used one cup of "Egg Beaters" instead of eggs and 1/2 cup of 1% milk. The joy of this recipe is it can be tailored to dietary restrictions without losing flavour. Next time I will mix the chilis in with the cooked sausage/onion mixture instead of layering on top of the meat. I didn't want to get bites of just chilies. I served it with lettuce, tomatoes, chopped green onions and a dollop of salsa and sour cream. I tented the foil at the beginning and removed it near the end to prevent the crust from burning. Thanks for a great recipe, Karen!
     
  2. I've made this twice so far with rave reviews both times! It's kind of like an taco pie with the chorizo and the cold tomato, lettuce and sour cream garnish. I drained the chorizo and use soy milk instead of milk or cream. Sooooo good!!!
     
  3. This one woke up our taste buds for sure. I thought this was an excellent quiche. It had a wonderful blend of Mexican spices. I used chorizo sausage that I drained real well after frying. I used cream instead of milk and agree that it makes for a richer flavor. We had this for dinner but it would be good for any meal. Thanks Karen.
     

RECIPE SUBMITTED BY

<p>Click here to get to chat: http://koach.com/index.php?id=chatlogin&amp;client=web&amp;chan=%23Recipezaar The picture above is of me, but is not a very recent one. It was taken during a very sweet time of my life many years ago. The face is mostly the same, but atlas....everything has aged by about 20 years. I am a little heavier, my hair is not permed anymore and is straight with a slight wave to it, almost to my waist with a touch of grey at my temples. I like the picture because it reflects me and my love of the beautiful Colorado Rocky Mountains near Wellington Lake. I am grandma to Xavier Pryce (aka Zavy) who is 7, his&nbsp;little brother, Rylan James, who is 6 and Baby Wyatt who will be 3 in December.&nbsp; They and their momma are the light of my heart. I enjoy hosting a chat room called #Recipezaar on koach.com, named after the old site.&nbsp; Many people don't know this, but I was Recipezaar's first paid employee when Food.com was Recipezaar and Gay and Troy owned it.&nbsp; I am finding it difficult to spend as much time here as I used to.&nbsp; I am retired now and spend my days watch my grandsons while their momma works.&nbsp; Trying to spend time on the computer with 3 rowdy, hyper little boys in the house can be frustrating and sometimes even impossible unless their momma is home to keep an eye on things while grandma indulges herself on the computer.I wish I was as witty a writer as some of the others here on food.com, but I am afraid that all of my creativity and talent goes into my cooking, but I will give this my best shot anyway. I am a single mother to one 25 year old daughter (Alicia) and grandma to Xavier Pryce, Rylan James and Wyatt William. They all still live with me, so I am pretty much the boy's other parent.&nbsp; Cooking is never a chore for me. I collect cookbooks and am an avid reader of anything but have a particular love of horror novels. Stephen King and Dean Koontz are my favorite authors. Although I have degree in office management and graduated with a 3.8 GPA, I must be Food's worst spelling member so please excuse me if you notice it in my posts and if you notice it in my recipes, then my thanks in advance for editing the recipe to be spelled correctly if you have done so. My screen name is pretty simple and easy to remember, but sometimes people do ask me why it says Karen from Colorado instead of Karen from California. It used to be Karen IN Colorado until I moved here to Southern California to be near my sister, Morti, after our parent's deaths in 1996 and 97 and the loss of my job in Colorado in 2002. I tried Karen In California after moving, but it just didn't seem like me so I changed it to Karen FROM Colorado which will always be home to me no matter where my address is at the time. I was born there and will always love that bright and beautiful state. Especially my beloved Rocky Mountains where I spent so much of my time while living there all of my life. If you find yourself using one of my recipes as your dinner tonight, please feel free to change it to suit your own tastes. I will not mind in the least. It is what I would do if the recipe were posted by you. Your ideas might be much better then mine and just might make the recipe even better then I thought it was when I posted it. Please do mention the changes and results in your review even if the change didn't work out like you thought it might. I truly do welcome the feedback and promise not to jump all over you if you make this your practice. All I ask is that you not re-submit my recipe as yours with those changes unless they are major changes. Mind if I ask for an inspired by recipe whatever by Karen From Colorado if you do find yourself changing a recipe so much that it becomes a different dish? I have no secrets, so if there is anything else you wish to know about me, then never feel afraid to ask me. I will let you know if your question is too personal. Most likely the only thing I will not give out to most people is my address, phone number and my last name. My thoughts on controversial threads as a forum host: Often (very often), I would wish to post my thoughts and disgust about certain topics just as many others do in these forums. I, too, have an opinion most times and would love to blast certain people with them despite the fact that my opinion is just one more in a vast sea of opinions. However; I have learned long ago that my opinion really is just one more opinion and no one really gives a &amp;%$@ what I think about certain topics, so why put myself out there for others to ridicule me for them. There is ALWAYS someone who will. There will ALWAYS be someone that will move heaven and earth to make you see things their way. I am perfectly happy with seeing things my way and it really doesn't matter to me if others don't view things the way I do. Opinions are not facts. They are opinions only and I don't consider them to be a learning tool. They should not be used as one. If anyone wishes to teach me something, then I hope they will do so with good, solid facts. Not with an opinion. As a forum host, I personally, feel a duty to set an example. I will not be baited into arguments on the forums. I consider it smarter then getting down and rolling in the mud with someone who just likes the excitement of controversial threads in order to entertain others. I will not respond to posts directed towards me with the intentions of dragging me down with them to the bowels of hate and discontent. People that wish to do so can take their best shot at me, but I will not be engaged. In my opinion (told you I had one), that makes me smarter. I will not be the one signing the TOS again. My thoughts on recipe reviews: Please be honest in your reviews. Even a low, but well written, well thought out review can be helpful to other cooks. I have experienced that made a recipe with 50 5 star reviews and hated it thing and wondered why everyone thought it was so delicious. I always think twice about reviewing recipes like that, but I make myself do it because it is what I want others to do. I hate the idea of bringing someones reviews down even a little bit with my less then loved it review, but if we don't, the review system is useless. I don't watch my statistics so much, but I know others do. I still love getting reviews on my recipes. Some make me laugh, some make me sigh and some make my day, but I never let one ruin my day because as nice as it is to read someone's thoughts on one of my recipes (especially one I created myself), it is just not THAT important in the grand scheme of things. The only reviews that really tick me off are retaliatory reviews. Someone's feelings got hurt so they decide to hit back. That is just childish and stupid. I have never had one, but I have read some left for other people. This kind of behavior in grown adults is disgusting. I also dislike reviews that say something like this recipe is not right because it is not made like my mom used to make it. So what! There are hundreds of recipes for spaghetti sauce posted here on Recipezaar. Each and every one of them is sauce recipe for spaghetti. They each have a set of ingredients and instructions for preparing them. That makes them all recipes, with nothing not right about them. I find reviews that say the recipe sounds good or something like that useless. I know that no one is required to make a recipe in order to review it, and I would hate for anyone to lie about making it only so they can leave a comment, but honestly....what good is that kind of statement going to do anyone? I will mark that review as unhelpful and hopefully help send it to the end of a long line of helpful reviews. Reviews that say something along the lines of sorry, but this was just a big mess. We ended up feeding this dinner to the disposal. is also useless. Why didn't it work for you? Was one flavor over powering the rest of the dish? Was it too dry? Too watery? Too bland? Do you have any suggestions for other people that might want to try this recipe? Was the fact that you tossed it into the disposal really necessary to your review? This kind of review is also acceptable on Food, but nothing in that review is helpful to anyone at all. It will also get an unhelpful from me, helping to send it to the back of the list of helpful reviews. Any review that leaves only stars, whether they be 5 stars or 1 star is useless to me. Why did you love it or hate it? Those will get an unhelpful vote. Any 5 star review that doesn't express why this recipe was so great will also get an unhelpful vote. My DH came back for thirds! doesn't tell me anything more then he must have been really hungry that night. Was the recipe easy to prepare? Was it well written? Did all the flavors meld together perfectly? Did you have to substitute any ingredients for taste, diet, or because you can't get an ingredient? Did your changes work? Did you make it just as it was written? Tell us why it was so great. As recipes posters, please never feel the need to thank me for reviewing one of your recipes. My review is in thanks to you for sharing your recipe. You gave me the chance to try something new and for that, that I am grateful. Thank you for posting it so that I may experience something new whether in cooking it or in tasting it. You did me the favor by posting the recipe so that I could make it. I have prepared and enjoyed foods that I would never have tried before if people like you had not shared your recipe. You deserve the thanks. Not me for eating it. If I gave you a cup of coffee, you would most likely say thank you. If I said thank you for the thank you, it kind of throws off the whole exchange. I appreciate your for taking the time to view and read my profile. Your taking that time shows an interest in my ideas and in me as a person and I take that as the greatest compliment possible on Food.com. ****************************************************** I didn't have potatoes, so I substituted rice. I didn't have paprika, so I used another spice. I didn't have tomato sauce, I used tomato paste; A whole can, not a half can - I don't believe in waste. A friend gave me the recipe; she said you couldn't beat it. There must be something wrong with her, I couldn't even eat it!</p>
 
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