Mexican style quiche

March 13, 7:29 PMDetroit Cooking ExaminerCourtney Monigold

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Photo by: Courtney Monigold

It's the weekend.  What's for breakfast?

I am dreaming of faraway places, specifically some place warm.

Whenever I want to get away, I always do it through food. So why don’t you take a trip to Mexico, right in your kitchen?

Although I can’t say for sure you would find a quiche on menu at a Mexican restaurant so to speak, but you can certainly put a spin on a great breakfast favorite!

Mexican Style Quiche
Recipe by: Courtney Monigold

Ingredients:
1 9-inch pie crust (store bought works just fine)
5 eggs
2 cups low-fat milk
2 cups Monterey jack cheese, shredded (or any mixed cheese works)
1 can chopped green chilies
1 large chorizo sausage link, cooked and broken into small pieces
½ cup grape tomatoes, quartered
1 tablespoon fresh cilantro, chopped fine

Directions:
Preheat the oven to 400 degrees.
 

Line a 9-inch pie pan with the pie crust. Line the bottom with a layer of sausage, tomatoes, chilies and cheese.
 

In a large bowl, beat eggs and milk together. Pour into the prepared pie crust.
 

Cook for about 40-45 minutes until golden brown and eggs are cooked through.