Say What? This week, at the Inn on the Creek , our beautiful Jackson Hole Bed and Breakfast, we tried a little something different with the everyday quiche. We spiced it up, fiesta style!
In my kitchen at home we always have left over ingredients from taco night and multiple packets of taco seasoning because when I am at the store I cannot remember if I have any in the pantry. Well, I am excited to say that now we use them for breakfast the next day.
We started with our homemade pie crust (Kelly’s Grandma Pellegrini’s recipe) then added the party. The recipe below makes two quiches. For a veggie option omit the chicken and add black or refried beans.
2 pie crust (store bought or homemade)
2 cups cubed chicken- we roasted our own for the extra flavors
2 envelopes of taco seasoning
2/3 cups salsa
2 cups shredded cheddar cheese
2 cups half and half cream
2 Tbsp melted butter
1 can (4oz) chopped green chilies
1/2 cup sliced ripe olives
Combine the chicken, 1 packet of taco seasoning into the pie crust. Top with salsa and cheese. In a large bowl whisk the eggs, cream, butter and the other taco seasoning packet . Stir in chilies and olives then pour it all over the cheese. Bam! Bake at 400 degrees for 33 – 35 minutes. Let it set and cool for 10 minutes then serve. Smear a little refried beans on the plate and place the perfect slice of quiche on top add a dollup of sour cream and salsa on the side for some extra pizzazz. Enjoy!
We look forward to serving this amazingly and flavorful fiesta for breakfast when you stay with us at our Jackson Hole Bed and Breakfast!
Recipe adapted from Taste of Home ‘The Complete Brunch Cookbook’ periodical. Thanks for the inspiration!