MEXICAN QUICHE
Make and share this Mexican Quiche recipe from Food.com.
Provided by loof751
Categories < 4 Hours
Time 1h14m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 364.8, Fat 27.9, SaturatedFat 14.1, Cholesterol 152.4, Sodium 864.9, Carbohydrate 16.2, Fiber 0.9, Sugar 1.9, Protein 13
MEXICALI QUICHE
Quiche is a good dish for a main summer evening dinner with a fresh salad. Variations are plentiful if you like to be creative adding your own choice ingredients. This particular recipe I created using leftover taco meat from another meal. This way it is economical, and my time in the kitchen is limited allowing us to enjoy a...
Provided by Sena Wilson
Categories Other Main Dishes
Time 55m
Number Of Ingredients 15
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.
MEXICAN QUICHE
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.
MEXICALI QUICHE
Make and share this Mexicali Quiche recipe from Food.com.
Provided by SooZee
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 389, Fat 28, SaturatedFat 11.1, Cholesterol 178.4, Sodium 603.2, Carbohydrate 18.7, Fiber 0.9, Sugar 6.9, Protein 15.6
CALIFORNIA QUICHE
Steps:
- In a small bowl, whisk the eggs, milk and pepper until blended. Stir in cheeses and vegetables. , Pour into a greased 9-in. pie plate. Top with tomato slices. Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes., Meanwhile, in a small bowl, combine butter and garlic; spread over both sides of each slice of bread. Broil 3-4 in. from the heat for 1-2 minutes on each side or until lightly browned. Serve with quiche.
Nutrition Facts : Calories 419 calories, Fat 27g fat (15g saturated fat), Cholesterol 217mg cholesterol, Sodium 584mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
CHILES RELLENOS QUICHE
To me, nothing sparks up a meal more than the smoky flavor of roasted green chiles. This is a quick and easy recipe, and I usually have the ingredients on hand, so when I don't know what to fix for dinner, I make this quiche. -Linda Miritello, Mesa, Arizona
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.?Refrigerate 30 minutes. Preheat oven to 450°. , Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°. , Sprinkle cornmeal over bottom of crust. In a small bowl, combine cheeses; set aside 1/2 cup for topping. Add chiles to remaining cheese mixture; sprinkle into crust. In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if desired. Pour into crust; sprinkle with reserved cheese mixture. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting. , Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 444 calories, Fat 31g fat (18g saturated fat), Cholesterol 178mg cholesterol, Sodium 520mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.
MEXICALI QUICHE RECIPE - (4.7/5)
Provided by Nana_CAM
Number Of Ingredients 17
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.
MEXICAN TACO QUICHE
A great (and man-pleasin') breakfast or brunch main dish! Prepare the taco meat the night before and keep refrigerated; warm in microwave next morning to really speed up this dish! I especially love serving this for Football Brunch... Holds 'em over till halftime so I can watch the game too! Serve with sour cream and enjoy!
Provided by RockingItCountryStyle
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h25m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 528.4 calories, Carbohydrate 20.7 g, Cholesterol 197.3 mg, Fat 35.8 g, Fiber 1.5 g, Protein 30.1 g, SaturatedFat 19.3 g, Sodium 1011.2 mg, Sugar 5 g
QUICK MEXICALI CHICKEN CASSEROLE
This was an "accidental" recipe because I had to come up with something quick for dinner--my family absolutely flipped over it! This yummy, cheesy, gooey, Mexican-inspired chicken casserole is warm and comforting and perfect served with rice. You and your family will love it... try it and let me know what you think!
Provided by Mo
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine soup, diced tomatoes with chiles, sour cream, milk, taco seasoning, and cayenne pepper in a bowl. Add chicken and 1/2 of the cheese. Just before baking in the oven, add crushed tortilla chips and combine evenly. Put in a baking dish and sprinkle with the remaining cheese.
- Bake, uncovered, in the preheated oven until hot, bubbly, and cheese is melted, about 40 minutes.
Nutrition Facts : Calories 438.4 calories, Carbohydrate 11.3 g, Cholesterol 113.6 mg, Fat 28.5 g, Fiber 0.7 g, Protein 33.2 g, SaturatedFat 14.6 g, Sodium 1036.1 mg, Sugar 1.2 g
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