Arizona Quiche
17 ingredients
9 steps
Ingredients
- 1 1/2 c. grated Co-Jack (Colby-Jack) cheese
- 1 c. grated mild Cheddar cheese
- 1 (4 oz.) can green chilies
- 1 c. half and half
- 3 eggs, slightly beaten
- 1/4 tsp. salt
- 1/8 tsp. ground cumin
- 1 (9-inch) pie crust
- 1 lb. clean fish (such as perch, pike or trout)
- 2 tsp. salt
- 1 medium onion, chopped
- 1/2 tsp. dill weed
- 4 c. water
- 3 to 4 medium potatoes, peeled and diced
- 2 c. milk
- 2 to 3 Tbsp. butter
- chives or fresh dill
Directions
-
1Cut the fish into 2-inch pieces.
-
2Place the fish, salt, onion and dill weed in a large pot and cover with the water.
-
3Bring to the boiling point and simmer (with boiling) until the fish flakes when pierced with a fork, but does not fall apart.
-
4Drain, reserving the liquid to use as stock for boiling the potatoes. Put the potatoes in a saucepan; add the fish stock and cook until tender.
-
5Pour the potatoes and stock back into the pan with the cooked fish and add milk.
-
6Simmer slowly (do not boil) for about 20 minutes.
-
7Pour into a tureen dish and dot with butter.
-
8Garnish with the chives or fresh dill top.
-
9Serves about 6.
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