Mexican Quiche or what to do with a surplus of eggs

Once in a while we get behind on egg eating.  It’s a wonderful problem to have.  This was our solution last night, I can’t wait to eat all the leftovers!

Mexican Quiche

  • 8 slices bacon, browned and chopped
  • 1/2 C flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 TBS chili powder
  • 2 tsp ground cumin
  • 12 eggs
  • 8 oz cheddar cheese shredded
  • 4 oz feta
  • 4 oz can green chili sauce
  • 1 lb chopped greens such as spinach, chopped
  • 8 oz broccoli chopped
  • 1 TBS garlic powder
  • 1/2 C butter
  • 2 pie crusts
  1. Preheat oven to 400 degrees fahrenheit. Prepare two pie pans with prepared crusts.
  2. Whisk flour, baking powder, salt, chili powder, and cumin in bowl.
  3. In seperate bowl, beat the eggs until smooth.  Whisk in the flour mixture until smooth.  Add the cheddar and feta, green chili sauce, and chopped greens until mixed thoroughly.
  4. In skillet, saute broccoli in bacon grease, After one minute add garlic powder and stick of butter.  When broccoli brightens, add mixture to eggs and mix thoroughly.
  5. Pour into prepared pie crusts.
  6. Bake for 15 minutes at 400 degrees then reduce heat to 350 degrees.  Continue baking until lightly browned about 35 to 40 minutes.

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