My finest hour — Mexican-style quiche

I hosted book club (read: excuse to drink champagne at 1pm) last weekend and made some Mexican-style quiche.  Last time I made it was the morning of Thanksgiving and my brothers proceeded to unceremoniously house the entire thing.  Plus it’s pink, so that is generally awesome.  

Last night I used up the leftover shredded cheese and sausage to make a tart (quiche minus the crust) in a cast iron skillet which is just as delicious.  And much healthier.  Here you go – both versions.  


Preheat the oven to 425 degrees.  Make sure your skillet is mostly clean, grease it up and add half a pound of sausage.  Or a pound.  Or whatever you have.  When the sausage is almost done, drained as much of the oil as you can without burning yourself or dumping all the sausage onto your kitchen counter (scoop out most of the grease with a spoon and then use a paper town to soak up the rest) and then tossed in some chopped onions and cooked those.  Then take some shredded cheese and dump that on top of the sausage.  Next mix 4 eggs, a little over a half a cup of cream and a cup of salsa together and mixed it all up and dumped it on top.  Pop it in the oven for like 20 minutes on 425.  


Do all of the above but dump the ingredients into a pie crust and not a skillet.  It takes about 45 minutes to bake a quiche.  And if your over sucks as much as mine does, precook the crust a little bit or else you might accidentally serve your girlfriends half-cooked pie crust.  And that’s a bummer.  

And then you eat it and it’s fucking amazing.  The end. 


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