To me, Saturday nights are probably the hardest night to cook supper. I don’t really know why. Maybe I have just run out of steam for the week? Or, I wish a magic supper fairy would appear and whip something up for us? Who knows… But, this Saturday it was time to pull out the “firecracker quiche recipe”!
When I saw these premade tart shells in the freezer section at the store a while back, I jumped. I could use these…so I tossed them in my cart for a “sometime” meal.
Perusing my recipe box Saturday morning, I came across a recipe for “green chile quiche” that my mom gave me years ago. This recipe is delicious, and I remembered the tart shells in the freezer. Right on!
I headed to the grocery store for green chiles. Of course, all I could find were jalapenos, so we substitute, right? My family loves spicy food. Thus the new name for Mom’s green chile quiche. The Firecracker Quiche Recipe was born!
This recipe is really meant to be made in a pie plate, but I thought I’d give the tart shells a try. The recipe fit perfectly in 24 tart shells. And I will say, that there were only 2 left after my family got after them! Not too spicy, rich and super cheesy, they were definitely a hit at our house. Plus, I enlisted my husband to grate the cheese and fill the tarts with cheese and peppers while I mixed up the egg concoction. Bonus.
I don’t have any pictures of our full meal, but I did steam some green beans I found in the fridge to go along with the firecracker quiches. It all went together well, and everyone had a decent meal on a Saturday night for once;)
Here’s the recipe. I’ll include the option of green chiles below.
- 1½ cups grated mozzarella or monterey jack cheese
- ½ cup grated cheddar cheese
- 4 oz can of chopped green chiles, or ½ cup of chopped pickled jalapenos
- 3 eggs beaten
- 2 tbsp flour
- ¼ tsp salt
- ¼ tsp cumin
- 1 cup evaporated milk
- Preheat oven to 350 degrees F.
- Place 24 mini tart shells on a cookie sheet. You can alternately use 1 unbaked pie shell.
- Layer cheese, peppers, then cheese again in your tart shells or pie crust.
- Mix the eggs, flour, salt, cumin and milk together and pour over cheese and peppers.
- Bake for 30-35 minutes. The tops will puff up and brown, then you will know they are done.