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
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.
DAVE AND JANIS MURRAY'S MEXICAN QUICHE
Provided by Craig Claiborne With Pierre Franey
Categories appetizer
Time 1h30m
Yield Six servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 518 milligrams, Sugar 3 grams, TransFat 0 grams
HOLIDAY APPETIZER QUICHE
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 50 appetizers
Number Of Ingredients 16
Steps:
- HEAT oven to 400 degrees F. Spray a 15 x 10-inch jelly-roll pan with no-stick cooking spray.
- CRUST:
- COMBINE flour and salt in medium bowl. Cut in shortening using pastry blender or 2 knives until all flour is blended in to form pea-size chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms ball.
- ROLL out dough between sheets of waxed paper to fit jelly-roll pan. Place dough in prepared pan, folding edges under. Flute edges. Prick crust with fork.
- FILLING:
- SPRINKLE cheese, ham, onions, parsley and pimentos evenly over crust. Beat eggs, cream, half-and-half, salt and pepper in medium bowl. Pour over filled crust.
- BAKE 35 minutes or until set. Cool 5 to 10 minutes. Cut into 2 x 1 1/2-inch pieces.
MINI MEXICAN QUICHES
"This fun finger food is great for a brunch, shower, party or whenever you want to much a yummy treat," writes Linda Hendrix of Moundville, Missouri.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat butter and cream cheese until smooth. Gradually add flour; beat until well blended. Shape into 24 balls; cover and refrigerate for 1 hour. , Press balls onto the bottom and up the sides of greased miniature muffin cups. Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each shell. In a bowl, beat eggs, cream, salt and pepper. Spoon into shells. , Bake at 350° for 30-35 minutes or until a golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.
Nutrition Facts : Calories 320 calories, Fat 26g fat (16g saturated fat), Cholesterol 128mg cholesterol, Sodium 375mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
MEXICAN QUICHE APPETIZER
This was a big hit at my last party! Some guests were spooning salsa on it before eating, but most loved it plain. Prep and cook times approximate.
Provided by keen5
Categories Lunch/Snacks
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a 9x13 inch baking pan; set aside.
- In a large mixing bowl, beat eggs and add flour, baking powder and salt and mix well.
- Add melted butter, leaving the pan buttered.
- Add chiles and cheeses.
- Mix together and pour into baking pan.
- Bake uncovered at 350 degrees for 40-60 minutes.
- Test for doneness with a knife.
- Be sure quiche is set and knife blade comes out clean, when inserted in center.
- Cut into bite size squares while hot, but allow to cool slightly before removing from pan.
- This may be baked and frozen; reheat covered with foil.
Nutrition Facts : Calories 164.4, Fat 12.4, SaturatedFat 7.2, Cholesterol 117.7, Sodium 361.6, Carbohydrate 3.3, Fiber 0.2, Sugar 0.6, Protein 9.8
MEXICAN CRUSTLESS QUICHE
Cut in larger squares, this "quiche" can be used as a luncheon or supper dish. Smaller squares make a great appetizer. From "Party Receipts" from the Charleston Junior League
Provided by jfreed
Categories Lunch/Snacks
Time 1h
Yield 24 small squares, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Combine eggs, cheeses, butter, and chilies in large bowl.
- Combine flour and baking powder and stir into cheese mixture.
- Pour into greased 9x13 baking dish. Bake until golden brown and set, approx 45 minutes. Cut into 24 squares. Can be served warm or at room temperature.
Nutrition Facts : Calories 582.8, Fat 41.6, SaturatedFat 24.1, Cholesterol 386.2, Sodium 930.1, Carbohydrate 14.4, Fiber 0.8, Sugar 2.8, Protein 37.6
MARVELOUS MINI MEXICAN QUICHES
These tasty mini-quiches are easy to make and sure to impress! This can be served with sour cream and diced tomato on top.
Provided by SunnyDaysNora
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 45m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 180.6 calories, Carbohydrate 7.6 g, Cholesterol 73.8 mg, Fat 13.4 g, Fiber 0.5 g, Protein 7.6 g, SaturatedFat 7.1 g, Sodium 386.7 mg, Sugar 1.3 g
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