Mexican Quiche

A fusion of French and Mexican cuisine.

1-11" Deep dish pie crust (homemade or store-bought, prebaked)
6 large eggs
3/4 cup whole milk
4 ounces cream cheese (softened)
1 - 1/4 cups shredded Mexican cheese (I used Tillamook sharp white Cheddar)
1 packet taco seasoning
1/2 cup diced onions
1/2 cup red or green bell peppers (diced)
2 Tablespoons butter
6 strips bacon (cooked and diced)
1 10-ounce can green tomatoes with chiles, drained
2 tablespoons canned green chiles
Salt (to taste)
Freshly ground black pepper to taste
1 tablespoon hot sauce (to taste. I use Louisiana Gold Green Sauce it’s very flavorful but not hot.)
Chopped cilantro (for garnish)
Sour cream for garnish

Blind bake your pie crust
Preheat the oven to 350F.
Saute the onion and bell pepper in butter.
Whisk together the eggs, milk, and cream cheese until completely combined and as smooth as possible. Add the packet of Taco seasoning. Blend well.
Add the shredded cheese.
Whisk in the drained tomatoes and chiles to the mixture. Add the sautéed onion and bell pepper.
Pour the mixture into the prepared pie crust, then top with the chopped bacon. If you’re adding hot sauce, you can drizzle that on top as well.
Bake for 40 to 45 minutes or until the center is firm and lightly browned. Wait for the quiche to cool slightly, then top with chopped cilantro and slice. Serve and enjoy Garnish with sour cream if you wish.

Note: 1:2 lb cooked and crumbled ground hamburger or 1/2lb cooked and crumbled Jimmy Dean Breakfast sausage would also be good in this quiche.