1 qt. liquid eggs or ~16 eggs-(10 inch) 2 qt. liquid eggs or ~32 eggs-(14 inch) - 1/4 cup liquid egg = 1 whole egg
3/4 14 oz. can vegitable broth
2 cups minute rice (uncooked)
2 cups salsa
1 onion
2 cups broccoli (chopped fine)
2 lbs. cheese
6(10 inch) 10(14 inch) large flour tortillas
3 can diced green chillis
(optional) 1 1/2 lbs. sausage - exclude for vegitarian quiche
Instructions:
Bake at 375°. See chart for briquettes required. This recipe is for a deep 10 or low 14 inch dutch oven, differences are noted in the ingredients list.
Prepare the dutch oven by lightly greasing, butter or olive oil give good flavor, bottom and 3/4 way up the sides.
Light charcoal briquettes 15-20 minutes before needed.
Pre-heat the dutch oven lid by placing charcoal briquettes evenly spaced on the lid and set to the side for 10-15 minutes.
Mix all ingredients, except tortillas, together.
Place tortillas in bottom of dutch oven to form a crust.
Pour ingredient mixture in to dutch oven.
Place dutch oven over charcoal briquettes and put lid on.
Every 20 minutes turn the dutch oven 1/4 turn and turn the lid 1/4 turn the opposite way.
Bake for approximately 1-1.5 hours.
Serves 12 to 15 people.
Tip: Freeze the liquid eggs and use it to keep the cooler cold. Check each morning to see if they have thawed out, make the quiche the morning the eggs thaw, a little bit slushy will work.
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