Spicy Southwest Crustless Quiche

Spicy Southwest Crustless Quiche


8 large eggs
3/4 cup heavy whipping cream
3/4 cup milk
1/2 teaspoon each salt and pepper
12 ounces bulk pork sausage, cooked and drainked
6 ounces Keystone Farms Cheese Habanero Jack, shredded (1 1/2 cups)
1/2 cup chopped green pepper
1 medium jalapeno pepper, seeded and sliced



Heat oven to 350°F.

Whisk the eggs, cream, milk, salt and pepper in a large bowl. Stir in the sausage, Habanero Jack and bell pepper.

Pour in a greased 9-inch deep-dish pie plate. Top with jalapeno pepper.

Bake for 40-45 minutes or until center is set and a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Recipe Tip

Avoid touching face when handling jalapeno peppers. Consider wearing gloves, as oils may burn skin.

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