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W.J. Marsh House Victorian B & B

Albuquerque, New Mexico

Specialty Recipe

Southwest Quiche

This recipe made the semi-finals in the 1997 Annual Jones Dairy Products Recipe Contest for B & B owners and chefs.

9 large eggs
1 prepared unbaked pie crust (refrigerated section of your grocery store)
1/2 cup half and half
1/2 cup shredded cheddar cheese
1 medium yellow or Vidalia onion
One 13-3/4-ounce can artichoke bottoms
One 8-1/2-ounce can cream-style corn
One 4-ounce can peeled, diced green chiles (Hatch, New Mexico brand)
Butter, salt, and pepper to taste

Pre-heat oven to 375 degrees. In a large mixing bowl, beat the eggs until light yellow and slightly foamy. Chop onion and saute in butter until soft and yellow. Add chopped Artichoke bottoms for the last few minutes. Pour into egg mixture. Add remaining ingredients and stir until well blended.

Place pie crust into 10-inch straight-sided oven-safe quiche dish. (We use one with fluted sides). Pull crust gently into place and flute with fingers. Pour egg mixture into dish. Bake for approximately 45 minutes until top is nicely brown and quiche does not "give" when pressed with a gentle finger. Serve hot, sliced into 8 pieces; or wrap tightly in plastic wrap, refrigerate and serve chilled as much as three days later.

Note: This recipe can be made "guilt free" by substituting Egg Beaters egg substitute, skim milk, low-fat cheese, non-creamed corn (drained), salt substitute, and margarine.

Suggested accompaniments: Salsa (ours is home-made), any type of hot sauce (we serve both red and green Tabasco pepper sauce), sour cream and/or more green chile. At The W. J. Marsh House Victorian B & B, we usually precede the quiche with sliced melon, and serve it with home-fried potatoes with pimiento and green pepper, our piquant Southwest-style cornbread, and chorizo (spicy Mexican sausage).

Serves: 8

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