I like to serve my quiche crustless, but by all means you can make and serve this in your favorite store-bought or homemade pie crust. If you don’t feel like making the fresh Pico de Gallo you could always serve a store-bought salsa in its place.You can also use fresh jalapenos in place of the jarred pickled, I just happen to like the pickle flavor.
There are multiple ways to make this #dinnerdoneby9am. I have mixed everything up, refrigerated without baking, and then baked just prior to serving. Or I have also fully baked everything in the morning, refrigerated all day, then reheated just before dinner. Either way, I fully assemble the Pico in the morning as well.
Quiche
-8 eggs
-1/2 cup heavy cream
-1/4 tsp salt
-1/4 tsp pepper
-1 c shredded cheddar cheese
-1/2 c diced pickled jalapenos
c
Pico de Gallo
-6 roma tomatoes, seeded then diced
-1 small red onion, diced
-juice of 1 lime
-1 tsp salt
-1/2 bunch fresh cilantro, chopped
To make the quiche:
Whisk together eggs, cream, salt and pepper. Stir in cheddar and jalapenos. Pour into a greased pie dish (with prepared crust if desired). Bake at 375 for 40-50 minutes, until top is browned and center is set. Cool 10 minutes, then serve.
To make the pico:
While the quiche cooks, stir together the pico ingredients and let sit until the quiche is ready to serve.
