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Recipe for family meals :

Tex-Mex Quiche

This recipe comes from the gourmet Mexican Food To Go web site. This is the place to go to get authentic Mexican food sent to you no matter where you are in the world. Whether you are looking for Mexican, Spanish, Hispanic, Latin or just plain good food, Tex-Mex style Mexican food combines all of these fine cuisines to create some of the best tasting food in the world.

This is Tex-Mex style Mexican food with a gourmet feel - if you want to know more or order any of the ingredients visit the web site <click here>


2 "Ready to Bake" pie crusts
5 large eggs
1 1/2 cups Half & Half
8 oz. Cheddar/Monterey Jack Cheese (shredded fine)
12 oz. bacon (fried crisp)
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup diced green onion tops
1/2 cup diced yellow onion
1 large pickled jalapeno (seeded & vein removed) chopped fine
4 oz. button mushrooms (sliced)
2 Tablespoons fresh garlic, chopped fine
1/2 stick butter or margarine
2 Tablespoons Olive oil
1 Tablespoon Gebhardt's Chili Powder
1 Tablespoon Fiesta Fajita Seasoning
1 Tablespoon Salt
1 Tablespoon Coarse ground Black Pepper

  • Preheat oven to 350º. Prepare pie crusts according to directions for 'pre-baked' pie crust and bake for 8 - 10 minutes or until ridge just starts to turn light brown. Remove from oven and set on a cookie cooling rack.
  • Fry the bacon until crisp, remove and drain on paper towel. When cool and crisp, chop until fine (1/8").
  • In a small frying pan, heat the olive oil and 1/2 of the butter or margarine. Add the mushrooms, bell peppers, yellow onions and garlic. Sauté until mushrooms change to a light tan color (about 10 minutes). Remove from heat and cool in a bowl. At this time, take the remaining 1/2 of butter or margarine and put in the freezer section.
  • In a large bowl, break eggs and beat by hand like making scrambled eggs. Add the 1/2 & 1/2 and mix well. Add the green onion tops, the diced jalapeno, the shredded cheese, and all the spices listed. Add the chopped bacon and mix again. Add the sautéed mushrooms, bell peppers, garlic, and yellow onions using a slotted spoon to remove any excess liquid. Mix again until egg mixture is combined with all other ingredients.
  • With a large ladle, fill each cooled, pre-cooked pie crust until 1/4 inch from the top ridge. Take the 'frozen' butter or margarine and cut into 1/4 inch pieces. At random, put about 10 pieces of the 'butter chunks' on top of the egg mixture.
  • Bake in a 350º oven for 35 minutes or until top (egg mixture) just starts to turn a golden brown. Remove from oven and place on a cooling rack. Let sit 1 hour. Slice into 8 equal portions and serve with a fresh Caesar salad. Cover any leftovers with plastic wrap and keep refrigerated. Best served when slightly warmed or at room temperature.

Makes 2