There are several recipes for “Texas quiche,” but no recipe appears to be standard. Some recipes add chili peppers; others use simply a deeper pie dish.
1 can crescent rolls
1 lb. hot sausage
1 c. chopped onion
1 can mushrooms
1/2 can Old El Paso green chilies
1 pkg. grated Monterey Jack cheese
1 pkg. grated cheddar cheese
1 doz. eggs
Dash of salt, pepper and paprika
Spray pan with Pam, layer rolls in large pan and dab with butter. Fry sausage and drain, saute onions and mushrooms. Layer sausage, onions, mushrooms, green chilies, cheddar and Monterey Jack cheese. Mix 1 dozen eggs with a little milk, salt and pepper and pour over layered ingredients. Sprinkle with paprika. Bake 35 to 40 minutes at 350 degrees.
Submitted by: originalrecipes
This recipe is from The Columns on Alamo B&B in San Antonio. It makes a lovely brunch, lunch or dinner entree. I serve it with a crispy green salad, or sometimes a fruit salad.
60 minutes cook time
15 minutes prep time
6 ounces monterey jack and cheddar cheese blend, shredded (this is the combined amount)
1 (3 1/2 ounce) can chopped green chili peppers
1 1/2 cups cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 dash Tabasco sauce
1 prepared pie 9 inch pie shell
NOTE: I buy the jack cheese and Cheddar cheese in a combined block.
Mix eggs, cream, salt, pepper, and Tabasco sauce.
Put cheese and chiles in pie crust.
Pour cream mixture over it.
Bake at 375°F for 45 minutes.
Serve hot with salsa.
The Monitor (Rio Grande Valley, TX)
Hard to Find: Quiche a not-so-common treat in Valley eateries
by Travis M. Whitehead
July 17, 2007 - 5:06PM
Roy Robinson says he makes his quiche a little different from what he has seen in many other restaurants.
“We tend to use a little deeper pie dish,” said Robinson, manager at Masterpiece Café, located at 4500 N. 10th St., in McAllen.
“Our pie dish is a little bit deeper,” he said. “I call it the Texas quiche. It’s a little bit thicker slice that’s a little bit more substantial. Your classic quiche tends to be done usually in a fluted tart pan. It’s a thinner pan. The profile isn’t quite so big.”
30 May 1971, Big Spring (TX) Daily Herald, “Star Hostess” by Mary Faulk Koock, Texas Star section, pg. 10:
The Texas Quiche was another special dish which proved far more popular than the traditional, fancy trays of canapes. Similar to an omelet, it is one of Elizabeth Hutchinson’s favorites, and she shared the recipe with the chef at the Club. Believe me, he was fairly whipping to stay ahead of the 500 guests.
You’ll find the following recipe is generous enough for two servings:
1/4 cup light cream
Seasoning salt, to taste
Dash of fresh ground black pepper
Dash of Worcestershire sauce
Dash of Tabasco sauce
1/2 cup cooked potatoes, cubed
1/2 cup ham, cubed
1/4 cup corned beef
4 slices crisp bacon, crumbled
Add seasonings to eggs and cream, beat well. Fold in remaining ingredients. Pour into large omelet pan or skillet which is well oiled with one tablespoon melted butter. Cook over medium heat. Shake pan slightly, loosen around the edge with spatula, turn mixture when it looks jelled. Lower heat, cook a minute longer. Serve immediately on warm plate.
28 June 1983, North Hills News Record (Warrendale, PA), pg. 9:
4 ounces green chilies or nacho peppers, 12 large eggs, 2 pounds grated Cheddar cheese.
Chop green chilies in blender. Add eggs, pour into bowl and combine with grated cheese. Pour into greased 10 by 15 by 2-inch baking dish. Bake at 350 degrees for 30-35 minutes, or until knife inserted in center comes out clean. Cool and cut into small squares.
Google Groups: rec.food.cooking
From: JW Davis
Subject: Re: Breakfast Casserole Request
Texas Quiche - Yield: 24 - 6oz servings
1/2 #10 can Bryan Ham Shanks
19oz Bryan Ham Shanks Juices
2 1/2 cups shredded cheese
3 cups eggs
4 cups biscuit mix
4 cups milk
1 cup diced onion
1/2 cup jalepeno (optional, but that’s what gives its name)
3/4 cup diced bell pepper
3/4 teaspoon black pepper
Spray full steam pan with pan spray and shred ham shanks on bottom; combine remaining ingredients in bowl and pour over ham shanks; bake at 400F for 30 minutes or until top is golden brown. Hold on steam table at least 20 minutes before serving. Serve with fruit garnish.
Note: The Bryan Ham Shanks comes packed 6/#10 cans per case. I get it from Sysco Food Service. It is a very versatile product, and since it is canned, it has a long shelf life with no refrigeration
Texas (Lone Star State Dictionary) • (0) Comments • Tuesday, July 31, 2007 • Permalink