Spicy Quiche

A nice wake-me-up in the morning with a cup of coffee or a spicy brunch dish with a glass of TRE Chardonnay; you control how spicy this dish gets.

 

 

 

INGREDIENTS

¾         cup Elki Chili Cracker crumbs (one 4.5 ounce package, crushed)
4          tablespoons butter or butter substitute (1/2 stick)
1 ¾      cup whole milk or 2% milk
1          cup Hot Pepper Jack cheese, grated
3          eggs
¼         teaspoon salt
½         cup spinach, chopped
¼         cup chopped green onions, green part only
1          cup chopped mushrooms, about 2 medium
2          tablespoons Garlic Survival Garlic Salsa (optional)
¼         cup ground Molinari Salami or Italian Sausage (optional)
¼         cup chopped cilantro
½         teaspoon onion powder
½         teaspoon garlic powder
½         teaspoon paprika
3          shakes cayenne (optional)

METHOD

Preheat the oven to 325 degrees. Melt the butter and combine with the cracker crumbs in a small bowl. Mix well to completely coat the cracker crumbs. Place this mixture into a 9 inch pie pan and form a crust by pressing down with your hands to smooth the mixture out and up the sides of the pan. Place into the oven on a middle rack for 10 minutes to set the crust. Remove and reserve.

In a medium sauce pan, scald the milk until tiny bubbles begin to show around the edges of the pan. Remove from the heat, add the cheese and stir until the cheese completely melts. In a separate bowl, add the salt to the three eggs and beat with a fork for 70 times to thoroughly fluff the eggs. Stir the eggs into the milk and cheese.