2-3 7 oz. cans Ortega Diced Green Chilies (mild)
4 cups shredded jack cheese
2 cups shredded cheddar cheese
1 cup milk
¼ cup flour (can use soy flour)
1 tsp Morton’s Nature Seasoning
½ tsp baking powder
In 10”x13” lightly oiled Pyrex pan, layer chilies and cheese until all gone. In blender, mix eggs, milk, flour, seasoning and baking powder. Pour egg mixture over the chilies and cheese. When finished baking, remove from oven; pour heated sauce* over the hot quiche.
*Sauce: In blender, mix 1 can Mexican style stewed tomatoes (We prefer the S&W brand) with 1 tsp. cumin powder.
350 degrees for 45 minutes.
“My daughter, Peri, called to tell me that her friend Vine, a “fabulous cook”, served this quiche with salmon, rice and a green salad at a dinner party. Peri was so “right on!” to recommend this recipe for a breakfast offering at the Briar Patch, it is a favorite!”
Often when we interact with our guests, they ask, “Why don’t you write a book about your experiences at Briar Patch, and please include your recipes.” For a while that idea had been resting quietly in a corner of my mind when suddenly one morning inspiration swelled up within me, and I said to myself, “You can do it.” So it is with pleasure that we introduce, The Life and Times of the Briar Patch Inn. We hope you enjoy our story.
— Joann Olson
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Cost: $17.95 plus $3.50 Shipping and Handling