Beer and quiche? Why not! But this isn’t your regular high-brow quiche; it’s filled with spicy-hot chilies, peppers and creamy Jack cheese. Quiches aren’t the lightest fare, but if you’d like a lighter version of this recipe, use 2/3 cup light sour cream, 1-1/4 cups egg substitute, 1/2 cup skim milk, and pepper along with the beer.
Sauté onion in nonstick pan with butter-flavored spray, use light cheese, and replace the bacon with low-fat chopped ham. For a beer-imbued rendition of the classic French quiche, substitute Swiss cheese and ham for the Monterey Jack cheese and bacon.
Prep: About 15 min
Cook/cool time: About 1 hr
Yield: 6 servings
1/2 cup sour cream
4 extra large eggs
2/3 cup half-and-half
1/2 teaspoon freshly ground black pepper
1/3 cup Chili Beer (or American Pale Lager plus — optional — 1/2 seeded, chopped jalapeño)
1 tablespoon butter
1 small onion, sliced thin
1 10-inch frozen pie crust
1/3 cup diced green chilies (optional)
1/3 cup diced red bell pepper
1/2 cup grated Monterey Jack cheese
4 ounces (or about 8 strips) bacon, cooked until crisp and crumbled
Preheat oven to 375 degrees.
In a blender or food processor, process the sour cream, eggs, half-and-half, and pepper just until smooth; stir in the beer.
Heat the butter in a sauté pan over medium heat; add the onion and sauté until golden, about 5 to 6 minutes.
Spread sautéed onions over the bottom of the pie crust. Sprinkle diced chilies (if using), red pepper, grated cheese, and bacon over the top.
Slowly pour egg mixture over the onion mixture. Do not stir. Place on the lower shelf of oven. Bake approximately 40 minutes or until a knife inserted into the center comes out clean. Cool 5 to 10 minutes before serving.
Per serving: Calories 499 (From Fat 345); Fat 38g (Saturated 15g); Cholesterol 212mg; Sodium 609mg; Carbohydrate 22g (Dietary Fiber 0g); Protein 16g.
If the jalapeño and green chilies aren’t for you, replace them with roasted red peppers or other veggies, like mushrooms or broccoli.