Mexican Quicherrole


20161117_113009This one was easy. I had all the ingredients on hand that I’d bought for other recipes and didn’t use. The pico was on its last legs and was the inspiration for this. Makes a 9″ x 13″ casserole; serves 6-8, depending on size and appetite of diners.


Two refrigerated pie crusts, room temp
Six eggs
One can evaporated milk (or 1.75 c regular milk, half&half, etc.)
One 10-oz tub of pico de gallo (or a drained can of Rotel. Or your own chopped tomato, onion and jalapeno)
One cup finely grated Mexican blend cheese (or your own… well, you get it)
A big bunch of fresh spinach, torn into pieces (I used half a bag of bagged fresh).
Salt and pepper

Preheat oven to 425ºF.

Line a 9″ x 13″ pan with the pie crusts.
If they overlap, that’s OK. If they hang outside the pan, just fold them over the top of the casserole.  Make them pretty if you want to.  Obviously I like the asymmetric look.

In a large bowl, gently whisk the six eggs.
Add milk and whisk again.
Stir in pico.
Add the spinach and cheese and stir again.
Salt and pepper to taste.
(You may wish to S&P at table if pico or cheese is salty.)

Pour into pastry-lined pan and cover pan with foil.
Bake for 30 minutes or until set (filling doesn’t jiggle when you shake the pan).

Allow to cool for 10 minutes or so before serving.
Refrigerate leftovers (if there are any).


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