A delightful quiche with a southwestern twist, perfect for brunch or any meal.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even cooking.
Line the pie crust with aluminum foil and bake for 5 minutes. Remove the foil and bake for an additional 5 minutes.
This step prevents the crust from becoming soggy.
Sprinkle the chili powder and cumin evenly over the baked crust.
Distributing the spices evenly ensures consistent flavor.
Combine the cheeses in a bowl and spread them evenly over the crust.
Mixing the cheeses beforehand ensures an even distribution.
In a mixing bowl, whisk together the eggs, cream, green chilies, black olives, green onion, cilantro, salt, and pepper.
Whisking thoroughly incorporates air for a fluffy texture.
Pour the egg mixture over the cheese in the crust.
Pour slowly to avoid spilling over the edges.
Cover the edges of the crust with foil to prevent over-browning. Place the quiche on a baking sheet and bake for 35-40 minutes, or until a knife inserted in the center comes out clean.
Covering the edges ensures the crust doesn't burn.
Let the quiche rest for 10 minutes before slicing and serving.
Resting allows the filling to set for cleaner slices.
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