This recipe is from my mom. It’s one of the first recipes that I typed down off of her recipe cards after I got my first kitchen in college and I’ve been making it pretty frequently ever since. M has eaten this quiche more than once, and even she has never complained about the calories because it’s just too tasty to care. I don’t really know why it’s Aztec quiche, but whatever – just go with it. It’s so delicious that you won’t care what it’s called. Green chilies and cumin are some of my favorite flavors, and in this fantastically easy dish, things are no different.
The most beautiful thing about this quiche is that it can be frozen for a few weeks with no deterioration in its flavor or consistency. When you pull it out of the freezer, thaw it, and bake it, it tastes just as good as if you’d baked it immediately after you assembled it. And, when you’re hosting a big brunch, having a frozen quiche that you just have to defrost and bake is ideal since it allows you to spread out prep time.
2 1/2 cups grated cheese (a blend of 1 1/2 cups Monterey Jack and 1 cup cheddar works particularly well; this time, I used 2 cups smoked Gouda and 1/2 cup Monterey Jack)
Pie shell (I buy a refrigerated pie crust round from the store, then put it in the pan I’m going to use)
4 oz. can diced green chilies
1 cup half and half
3 eggs, beaten lightly
1/2 tsp. salt
1/2 tsp. cumin, or more to taste
Spread 2 cups cheese over the bottom of the pie shell. Sprinkle diced chilies over the cheese. In a separate bowl, combine the half and half, eggs, and seasonings. Pour carefully into the pie shell and top with the remaining cheese. Freeze.
When thawed (or if you opt not to freeze), bake uncovered at 325 for 40-60 minutes.