4 cloves Garlic, minced
1 /2 tsp Oregano
1 /8 tsp Red pepper flakes
1 /2 cup White vinegar
1 1 /4 cups Corn oil
1 Tbsp Sugar
6 Tbsp Water
Place in a bottle and shake well. Refrigerate. Make 24 hours in advance of serving. Add 3 ounces feta cheese for a Greek-style dressing.
OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.
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I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.
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