Another weeknight, another easy recipe; this time we’re having a party with Gluten Free Fiesta Quiche!
Hi, it’s me. Quiche lover. I realize I just wrote a new quiche recipe HERE  a few weeks ago, but what can I say? We’re back in school and some days the most I can muster is frozen GF chicken nuggets and a can of green beans. Judge all you want, this is real life. When I’m lucky and have the energy, I get a little wild and make a quiche or Instant Pot  meal.
Anyway, when Pederson’s  asked me to do a live cooking segment with a new recipe my thoughts went something like this: 1. Yay I love creating recipes with Pederson’s  meats and 2. Ugh a live cooking segment. I have this thing, and it’s a big thing, about cooking in front of people. When I cook, I go in the zone and create. I sort of escape the day and my thoughts and just immerse myself in the goods. So cooking in front of people is a crazy hard challenge for me. You mean I have to focus on cooking AND talking AND not screwing up the recipe? Oy.
But the truth is I love Pederson’s and their meats and subscription boxes (you can find THOSE  here), so naturally I said yes. Plus it got me on my A-game to make a delicious balanced meal for my family without just grabbing something out of the fridge. And the best part about quiche, is it’s still a snap to put together so the effort is minimal for a fantastic outcome!
Above you’ll find the easy peasy shopping list. I grabbed a set of gluten free frozen pie crusts to save even more on time, BUT rest-assured if you’d rather make this GRAIN free too, be sure to order our Legit Bread Company Pie Crust  mix by Back Porch Paleo. It’s a fail-proof recipe that only adds a few minutes of time and the result is better than you can imagine!Print 
Gluten Free Fiesta Quiche
- 1 gluten free frozen or grain free pie crust
- 1 package Pederson’s Farms Bacon, chopped and cooked
- 6 links Pederson’s Farms Spicy Sausage Breakfast Links, chopped and cooked
- 1.5 cups shredded Mexican blend cheese
- 5 eggs
- 3/4 cup whipped cream cheese
- 1/4 cup milk of choice (I used oat)
- 1/4 cup salsa
- Pinch cumin
- Pinch pepper
- Pinch sea salt
- Top with fresh cilantro and sour cream if desired
- Preheat your oven to 350F
- Parbake your pie crust for 10 minutes, poking a few holes in the bottom with a fork first
- Combine the remaining ingredients in a bowl, starting with the eggs, whisking them well, and leaving the meat for last
- Remove the pie crust from the oven, pour the egg mixture into the shell, and bake for about an hour or until the center is cooked through
- Serve warm with fresh cilantro and a dollop of sour cream if desired