Hungry for brunch?  Tired of the same old quiche, fritata, or poached eggs?  Boy (or girl!) do I have a recipe for you!  My sister and I were hosting brunch at her place in Washington DC.  We decided on potluck and promised to provide eggs and potatoes – THE staples of brunch.  I chose to do the eggs.  After some brainstorming, compromising (creative culinary back and forth), and debating, I settled on a Southwestern Quiche.  Honestly, I wasn’t sure how it was going to come out, but having developed and tested quite a few recipes, I thought this one (my original creation) was worth a try.

Southwestern Quiche with Cornbread Crust and Linguica


Ingredients
1 cornbread mix
1 large red onion, diced, divided
1 bunch cilantro, chopped, divided
1 teaspoon of sugar
dash of hot pepper mix
2 poblano peppers
2 teaspoons vegetable oil
2 Linguica links
6 eggs
1/2 cup milk (or Half & Half if you are feeling extra decadent)
salt and pepper to taste
8 ounces Pepper Jack cheese, shredded


Directions
1.  Pour cornbread mix into a large bowl.  Add 1/4 onion, 1/4 cilantro, teaspoon of sugar and hot pepper mix.  Follow directions on the package, adding milk and egg.  Whisk together and pour into a spring form pan.  Bake according to directions, cutting the baking time by 1/3.

 

2.  If you are lucky enough to have a gas stove, use it to roast poblano peppers.  Place the peppers directly over medium-high heat, and continue to roast until the skin is black and blistered.  Use a pair of long tongs to rotate the peppers while roasting, to ensure even cooking.  Once done, place the peppers into a bowl and cover tightly with plastic wrap.  Why? you might ask.  Covering the peppers with plastic will create steam inside the bowl, separating the skin of the peppers from the flesh and making them very easy to peel.  Do not rinse your peppers – along with the water, you will wash away all the delicious flavor you just worked so hard to create!  Instead, pull the skin off the peppers using a paper towel.  Seed the peppers and roughly chop.

 

3. Remove the skin from linguica links and dice into 1/4″ pieces.  Heat vegetable oil in a large skillet over medium high heat.  Add linguica and the rest of the red pepper.  Cook for about 10 minutes, stirring often.  Add diced poblano peppers and cook for another 3-5 minutes.

 

4.  In a separate bowl, whisk eggs, milk and the remaining cilantro.

 
5.  Spread the linguica and pepper mixture over cornbread.  Slowly pour the egg mixture over.  This is where things got a bit tricky.  The spring form began to leak.  Most of the eggs got absorbed into the cornbread.  At the end, it looked like the egg mixture was completely gone and all you could see was cilantro.  What to do?  Well, use foil on the bottom of the spring form to prevent any more leaking, and cover the food with shredded cheese!

6.  Bake the quiche in a hot, preheated oven (350-375) until the egg is settled and the cheese is completely melted.

7.  Allow the quiche to set for about 15 minutes.  Right before serving, pop the quiche back into the oven under the broiler for 1-2 minutes to bubble up the cheese.  Now you are ready to eat!  

Thoughts? Comments? Concerns?  Let me know!
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