Nothing can get your Sunday started off better than a piece of warm & spicy quiche. I like to add in some Lola's Hot Sauce to give my quiches a kick. This recipe makes the quiche even more "eye opening" with the addition of Mexican queso cheese. Don't be worried when you cut into the quiche and it seems to be a little runny just under the top cheese layer. The eggs will be fully cooked but the queso cheese melts easily and will be that way until the quiche cools a bit. The flavor from the queso is amazing!
1 pie crust
1 cup torn spinach leaves
1 cup chopped mushrooms
½ cup cooked bacon pieces, chopped ham or salami
1 teaspoon AllSpice Sonoma Seasoning
2 cups grated cheese of your choice (Mexican blend or your choice)
1/3 cup milk
½ cup Mexican queso cheese, warmed slightly to thin
1 to 2 Tablespoons of Lola’s Original Hot Sauce (or your favorite)
¼ teaspoon garlic granules
¼ teaspoon onion powder
Salt & Pepper
Set out your eggs for 15 to 30 minutes ahead of time to get closer to room temperature.
Preheat oven to 385°. Grease a deep pie pan and set in thawed pie crust (I used a Pillsbury pie crust)
Layer the spinach leaves, chopped mushrooms and then the bacon pieces into the bottom of the pie. Season them with Sonoma Seasoning, salt & pepper to taste. Top with the grated cheese, reserving ½ cup to put on the top of the quiche.
Whisk together the eggs, milk queso cheese, hot sauce, garlic granules, onion powder, salt & pepper until evenly blended. Make sure queso is in small clumps, not large portions. Pour over ingredients in the pie crust until all is covered. Top with the remaining cheese.
Bake for 40 to 45 minutes, until the center temperature is 170° or the quiche center is solid. If the top starts to get too brown, cover lightly with foil.
Let the quiche rest for 15 minutes before cutting. The queso cheese will be slightly runny so don’t be alarmed and think the eggs aren’t done.