Mexicali Quiche Recipe 475

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Whisk together the eggs, milk, salsa, bell pepper, onion, and Mexican-style cheese in a bowl. Season with salt and pepper. Set aside.
• Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in the taco seasoning, then spread the meat mixture into the pie crust. Pour the egg mixture over the beef.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 45 minutes to 1 hour. Cool for 10 minutes before serving warm.

Steps:

• 1. Microwave the Velveeta cheese with the meat mixture for 30 seconds until melted; set aside. Whip together by hand the eggs and cream in a large mixing bowl: mix in the salt and pepper. Add the remaining chopped vegetables, cheese, and tabasco sauce. Stir the meat mixture into the quiche ingredients. Slowly pour into the prepared pie crust (9" pie plate or quiche pan). Note: Pre-cook your crust at 450 degree for about 8 to 10 minutes before adding quiche mixture.
• 2. Bake the quiche at 350 degrees for approximately 30 - 35 minutes, or until the center is set. Check the crust during the last 10 minutes for browning. You may need to add a pie rim or foil rim to protect it from over-browning. Cool 10 minutes before cutting and serving.
• 3. *I added a 1/2 cup of chopped Velveeta Cheese to the taco meat and melted it in the microwave during prep. You can also prepare ground beef with taco seasoning if you do not have leftovers.

Steps:

• Arrange pie crust in a pie plate.
• Sprinkle shredded cheddar evenly over bottom of crust.
• Spread drained tomatos/chilis and green chilis over cheese. Sprinkle olives over top.
• Beat eggs, sour cream, chili powder, paprika, cumin, cayenne, and garlic powder until well mixed. Pour over mixture in pie crust.
• Bake at 375 for 50 minutes, until firmly set. Allow to sit 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef in a large skillet. Add onion and cook until they are soft and translucent. Drain beef, stir in spices and cook 2 minutes.
• Remove from heat and stir in salsa. Add eggs. Fold in cheese and pour mixture into pastry crust. Bake 20 to 25 minutes until crust is golden brown. Remove from oven and let stand 15 minutes. Cut into 6 or 8 wedges and top each wedge with a dollop of sour cream, cilantro, tomatoes, and black olives.

Steps:

• Combine flour and 1/2 tsp. salt in medium bowl. Cut in shortening, using pastry blender, until mixture resembles coarse crumbs. Sprinkle 2 tablespoons ice water over flour mixture. Stir with fork. Add additional ice water, 1 tablespoon at a time, just until dough holds together when pressed into a ball. Flatten into a round disk. Wrap in wax paper. Chill for 30 minutes. Heat oil in medium skillet over medium heat. Add onions and garlic. Saute' 5 minutes or until crisp-tender. Heat oven to 450 degrees F. Roll dough into 12 inch circle on lightly floured surface. Transfer to 9 inch pie plate. Trim and flute edges, as desired. Pierce bottom and sides of pastry with a fork. Bake 9 minutes or until lightly browned. Reduce oven temperature to 350 degrees F. Layer, onion mixture, chilies, olives, tomato, and cheese in pie crust. Whisk eggs, milk, cumin, hot pepper sauce, pepper, and 1/2 tsp. salt in a medium bowl. Pour over ingredients in crust. Bake 35 to 40 minutes or until set. Let stand 10 minutes before serving.

Steps:

• Oven at 425 degrees.
• Place pie crust in 9 inch pie plate.
• Sprinkle in bacon, cheese, chilies, onion and olives.
• In large bowl, mix remaining ingredients.
• Pour into pie crust.
• Do not cover.
• Bake 15 minutes, then reduce heat to 300.
• Bake another 30 minutes.
• Test for doneness by inserting knife blade into pie.
• If it comes out clean, then pie is done.
• Remove from oven and let sit 10 minutes.
• Cut and serve.
• I just set oven for 350 and bake 45 minutes.
• I'd check for doneness after 30 minutes.
• If edges start to brown, cover with foil.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
• Beat cream cheese and butter until well combined. Add flour; mix until a dough forms. Divide dough into 24 balls and refrigerate.
• Whisk eggs and milk together in a bowl. Stir Monterey Jack cheese, chorizo sausage, green chiles, red onion, cilantro, garlic powder, black pepper, ground cumin, cayenne pepper, and salt into the egg mixture.
• Place one dough ball into each prepared muffin cup; press dough gently into the base and sides to form a dough cup. Spoon egg mixture to fill each dough cup.
• Bake in preheated oven until center of quiche is set, 25 minutes.

Steps:

• Preheat the oven to 425 degrees. Line a nine- or 10-inch pie plate with the pastry.
• Bring enough water to the boil to cover the shrimp when they are added. Add the shrimp and cook two minutes. Drain.
• Chop eight of the shrimp into small pieces. Keep the remaining shrimp whole and set aside.
• Scatter the chopped shrimp over the bottom of the pastry. Cover the shrimp with layers of chopped green chilies and the grated cheese.
• In a mixing bowl, combine the cream, eggs, chives and salt and beat to blend. Pour the mixture into the pie shell.
• Place the dish in the oven and bake 15 minutes. Reduce the oven heat to 300 degrees and continue baking 35 minutes or until the filling is set.
• Remove the pie from the oven and let rest 15 minutes. Spoon six dollops of sour cream in a circle about halfway between the center of the pie and the crust. Dip each of the remaining shrimp in the taco sauce or tomato and Serrano chile sauce and arrange one shrimp on each dollop of sour cream. Cut into six wedges and serve warm.