Quiche with a Kick

You’ve probably heard the saying "real men don’t eat quiche." It’s been my experience that ‘s a bunch of hooey. I’ve known plenty of "real men" who just love quiche.

Quiche is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust. Usually, other ingredients such as meat, vegetables and cheese are added after the pastry shell has been baked, and then it is baked again. Traditionally, quiche has been a breakfast food, but it has become acceptable to eat for lunch or dinner.

I don’t remember my last encounter with quiche, but after looking at a recipe that came via e-mail today from Cacique, the next time could be sooner rather than later. Cacique is a company that specializes in natural and traditional Hispanic fresh cheeses. It also markets  creams, chorizos and beverages that are deeply rooted in Mexican history and tradition. (The products are available at WalMart.)

The reason the quiche looks especially appealing is because of the addition of jalapeno peppers. I love food with a little kick. And it’s also vegetarian, boon for those who are abstaining from meat during Lent.

Quiche with a Kick
1 cup Cacique Monterey Jack cheese, shredded
¼ cup fresh cilantro, chopped
¼ teaspoon cracked black pepper
2 eggs
¼ cup milk
½ cup red bell pepper, diced
½ cup red onion, diced
1 teaspoon salt
1 jalapeno pepper, diced
1¼ cup liquid egg substitute
Nonstick cooking spray
1 frozen whole wheat pie crust (see note)
2 teaspoons chili powder
Heat oven to 350 degrees. Prepare a medium-sized skillet with nonstick cooking spray. Saute peppers, onions and diced jalapeno over medium heat until softened, about 8 minutes. Scrape sauteed vegetables into prepared pie crust. Reserve.
Whisk egg substitute, eggs and milk until frothy. Stir in salt, chili powder, pepper and cheese. Pour egg mixture over vegetables in pie crust.
Bake until top is lightly browned and set, about 50 minutes. Cool 10 minutes, top with chopped cilantro and serve.
Note: Whole wheat pie crusts are available in the freezer section at natural food stores and some large grocery stores
Yield: Serves 12.