Fiesta Quiche Recipes

FIESTA QUICHE

Steps:

• Heat the oven to 350 degrees.
• Brown ground beef in a large skillet over medium-high heat.
• Drain meat well and return to pan.
• Stir in taco seasoning and chilies and simmer 3 minutes.
• Remove skillet from heat and set aside to cool slightly.
• Sprinkle 1 cup of the shredded cheese in the bottom of the pie shell.
• Spread ground beef mixture over the cheese.
• Combine eggs and milk in a medium bowl and season with salt and pepper.
• Pour over the meat and top with the remaining cheese.
• Place on a baking sheet and bake, uncovered, for 40 to 50 minutes, or until set.
• Let stand 5 minutes before serving.
• Slice into wedges and garnish each wedge with a dollop of sour cream, a spoonful of salsa and a few olive slices.

POLLY'S FIESTA QUICHE

Steps:

• Combine eggs, salt, nutmeg, cayenne, and cream. Whip until smooth and light in consistency. Spread onions, tomatoes, and chiles on bottom of pie crust. Pour egg mixture over filling. Sprinkle with cheeses. Back at 375℉ (190℃) for 60 to 70 minutes or until toothpick inserted near center comes out clean. Allow to cool 10 to 15 minutes before cutting.

FIESTA QUICHE

Steps:

• Preheat the oven to 350℉ (180℃). Spray a 12 inch quiche dish with vegetable oil cooking spray. Arrange the tortillas in dish. Sprinkle the cheese, chiles, and green onions over the tortillas. Dollop with picante sauce. Combine the egg substitute, milk, chili powder, and pepper. Pour into the quiche dish. Bake uncovered for 30 to 35 minutes. Remove from the oven. Arrange tomato wedges around the edge; top with a dot of fat-free sour cream or yogurt and a sprig of cilantro. Let stand 5 minutes before cutting into wedges to serve.

QUICHE SUPREME

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.
• In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.
• In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.
• Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.

FIESTA EXPLOSION QUICHE

Steps:

• Dinner Kit:.
• Combine onions and meat in a large freezer bag, knead to combine. Seal; squeeze out as much air as you can.
• In a large freezer bag combine remaining ingredients, minus the crust, smoosh around to combine. Seal; squeeze out as much air as possible.
• Lay the 2 bags in the pie shell, it will overlap, this is fine. Place these items into a large freezer bag, carefully. It will fit! Print the recipe or write the number on the bag. Seal and freeze.
• To cook: Preheat oven to 350 degrees.
• Thaw completely. The egg mixture will look a little funny but have no fear! It will come out great! shake it a bit to combine again.
• Brown meat and onions, drain. Remove from heat to cool just a bit.
• Combine the two mixtures and pour into the pie shell.
• Place on a cookie sheet and put into the oven.
• Bake for 25-30 minutes or until the quiche is set.
• Remove from oven let it cool and set.