3 cups all-purpose flour
4 Tbsp Creole Seasoning
Mix flour and seasoning thoroughly.
Yield: 2 cups
Serves 6 Preheat oven to 375° F On a bias, slice half-inch thick slices of bread. Place the bread in…
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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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