Mexican Quiche

Ok, I was experimenting with quiche again, and went Mexican this time!  Everyone seemed to love it, so I thought I would share.  Let me know what you think!

Mexican Quiche

 

Ingredients

• 1.25 lbs of ground turkey
• 1 (8 ounce) cream cheese
• 1 Tbs Chili Powder
• 1 Tbs Cumin
• 1 Tbs Taco Seasoning
• 2 (9 inch) unbaked pie crusts
• 1 Tbs butter
• 1 onion, finely diced
• 1teaspoon minced garlic or 2 cloves fresh garlic
• 1 ¼ cup frozen corn
• 1 can diced green chilies, drained
• 1 can of Rotel, drained
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces Mozzarella cheese, shredded
• 4 ounces Parmesan cheese, grated
• 8 large eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon kosher salt
• ½ teaspoon pepper

 

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Sauté onion, garlic, and butter in a large, deep skillet. Cook over medium-high heat until translucent. Add turkey, chili powder, cumin, salt, pepper, and taco seasoning to skillet. Cook until evenly brown.
2. Add green chilies, Rotel, and corn to meat mixture. Cook until fluid is cooked down, appx. 5 min. Stir in cream cheese and cook until melted.
3. In a large bowl, combine beaten eggs, all cheeses, and half and half. Stir in filling mixture one cup at a time so eggs do not cook.  After all is mixed together, split in half and pour each half in to each pie crusts.  Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.