I have a soft spot for the Southwest, that food in New Mexico is just fabulous. Chiles so abundant that the entire upper third of your body feels on fire, and your eyes start watering. And yet, the dishes still have so much flavor. Every once in awhile, I just crave something chock-full of chiles.
When this craving hits, I tend to turn to a cookbook my parents bought for me on their last trip to Albuquerque. This time, I wanted to try something a bit different, rather than the usual tamales and rellenos. This cookbook has a TON of breakfast dishes that sound good, so I finally settled on the Southwestern Quiche.
I made a few slight changes to the recipe (why waste good sirloin when I have some lovely chorizo sitting around?), it still turned out great. Heat comes from the spices and green chile, and the chorizo. But the egg mixture, cheeses, and a healthy dollop of sour cream help to mellow things out quite a bit (so this recipe is still great for small kids). So, no “nose running” this time, but still a lovely dish.
Cravings finally subdued for another day. Next time perhaps I’ll try the carne adovada…
1 unbaked 9" pie shell
1 egg white, lightly beaten
1 Tbsp. oil
8 oz. chorizo