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

  1. 1
    Cut the fish into 2-inch pieces.
  2. 2
    Place the fish, salt, onion and dill weed in a large pot and cover with the water.
  3. 3
    Bring to the boiling point and simmer (with boiling) until the fish flakes when pierced with a fork, but does not fall apart.
  4. 4
    Drain, 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.
  5. 5
    Pour the potatoes and stock back into the pan with the cooked fish and add milk.
  6. 6
    Simmer slowly (do not boil) for about 20 minutes.
  7. 7
    Pour into a tureen dish and dot with butter.
  8. 8
    Garnish with the chives or fresh dill top.
  9. 9
    Serves about 6.

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