Kick Up Your Holiday Party Recipes with Tabasco: Loaded Quiche

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I have never been one to shy away from flavor. I’m that person who reads a recipe and uses it as a jumping off point to add more spices along with a bit of this and a bit of that. The holidays aren’t any different. When hosting a holiday get-together my motto for creating great holiday party recipes is: the spicier the better! Now I don’t mean spicy spicy where your mouth is burning, but flavorful.

One thing that I always make around the holidays is a frittata or quiche. I love quiche because it’s easy to make, tastes great as a leftover, and can be eaten for brunch or dinner. It’s also easy to make ahead of time to freeze and reheat.

I call this a loaded quiche because it’s loaded with stuff and flavor!

First I make a pie crust. No, really. You could use a frozen crust but making a pie crust is really easy and only takes about ten minutes. Honest. 

Pie crust

I like to use a food processor because it’s fast and easy but you could do this with a pastry cutter or even a fork if you don’t have a food processor. Cut a stick of butter (½ cup) into cubes. Add 1½ cups of flour to the bottom of your food processor and to that add your butter cubes. Pulse until the butter is combined and the mixture looks crumbly. To that, add ½ cup of water until combined. 

*note: a lot of people use shortening for their pie crust and you are welcome to do that if you’d like. I prefer to use butter because it doesn’t have the trans fats that shortening does. 

 

When your ingredients are combined your dough may be a little sticky. That’s okay. Put your dough on a floured sheet of wax paper and work the dough until it’s soft and doesn’t stick to your hands. 

Put another piece of wax paper over your dough and roll it out until it’s about two inches bigger than your pie plate then transfer the crust to the pie plate. This sounds tricky but what I do is remove one sheet of wax paper then put the plate upside down over the dough and flip the plate. I press the dough into the pie plate and remove the wax paper and finish shaping. I don’t get fancy with the top of the crust. 

Quiche Filling

Now it’s time to make the filling. Put three cups of cheese in a bowl with three tablespoons of flour and combine them. I used about a quarter of a cup of fresh parmesan, one and three-quarters of a cup of Muenster, and a cup of cheddar. Whatever cheese you like is fine, of course. 

These are the roasted chiles that I used. Delicious! Fresh roasted chiles are very easy to find in Colorado but if you can’t find them where you live then green chiles are fine, too. You can find them either in a can or in the freezer aisle.

Add the chiles to your egg and dairy mixture along with Canadian bacon (or ham), green onions, tomatoes, oregano, garlic powder, fresh cilantro, salt, pepper, and a few shakes of Original Red Tabasco. Combine well. 

To that, add your cheese and combine well again. Now you’re ready to fill your beautiful pie crust! 

Pour the mixture in your pie crust and bake it for about an hour at 350 degrees or until firm. 

The Tabasco adds a nice kick to any egg dish but it seems like it was made for quiche. Any of the Tabasco varieties are sure to kick your delicious party food up a notch. This Thanksgiving I will be using the Chipotle variety for my roasted brussels sprouts and the Green Jalapeño variety for my homemade pico de gallo to munch on before the big meal. I found Tabasco at my local King Soopers store in the Latin foods aisle.