Zesty Sausage Quiche
From the kitchen of Alicia Wingren
Difficulty: easy
Inspired by this recipe
1 pound bulk pork sausage
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded medium cheddar cheese
1/4 cup chopped canned green chilies
6 eggs, lightly beaten
1/4 cup heavy whipping cream
1/2 teaspoon chili powder
1/4 cup minced fresh cilantro
Preheat oven to 350°F.
In a large skillet, cook the sausage until no longer pink; drain.
Butter a 9-in. pie plate, put the sausage in the bottom of the pie plate spreading it evenly.
Layer 1/2 of the cheeses on top.
In a large bowl, combine the eggs, cream, chilis, chili powder, and half the cilantro. Pour egg mixture over the sausage and top with remaining cheese.
Turn on broiler and broil for about 5 minutes to brown the cheese on top. (WATCH CLOSELY while broiling!) Turn oven back to 350° and bake for 35-40 minutes or until a knife inserted near the center comes out clean. Sprinkle with the rest of the cilantro. Cut into wedges. Serve with your favorite salsa and sour cream. If you can get it I highly recommend Emerald Valley Salsa.
