Mexicali Quiche Recipe 475

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MEXICAN QUICHE



Mexican Quiche image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 14

1 8 or 9 inch deep dish pastry crust
1-lb lean ground beef
3 large eggs, beaten
1 cup salsa
2 cups shredded cheese, your choice
1 small onion, finely diced
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
salt to taste
sour cream
cilantro, chopped
diced tomatoes
black olives

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



Mexicali Quiche image

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

9 inches prepared pie crusts
6 slices bacon, fried crisp and crumbled
4 ounces green chilies, chopped and drained
1 cup shredded colby cheese
1/4 cup chopped onion
1/4 cup sliced black olives
2 tablespoons picante sauce, your choice of heat
4 eggs, slightly beaten
2 cups low-fat milk
1/2 teaspoon dry mustard
1/4 teaspoon cumin
salt and pepper

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

MEXICAN TACO QUICHE



Mexican Taco Quiche image

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

5 eggs, beaten
2 cups milk
1 (8 ounce) jar chunky salsa
½ green bell pepper, chopped
½ onion, chopped
1 (16 ounce) package shredded Mexican-style cheese blend
salt and black pepper to taste
1 pound ground beef
1 (1 ounce) packet taco seasoning mix
1 (9 inch) unbaked deep dish pie crust

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

MEXICAN QUICHE



Mexican Quiche image

Prepare this flavorful Mexican Quiche for your next Sunday brunch. Layer on chorizo, cherry tomatoes, sour cream and cilantro onto deep-dish pie crust to make this extra delicious Mexican Quiche dish.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 9

6 eggs
1/2 cup milk
1 cup quartered cherry tomatoes
1/2 cup chopped red onions
1/4 lb. cooked crumbled Mexican chorizo
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
1 frozen deep-dish pie crust (9 inch)
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 Tbsp. chopped fresh cilantro

Steps:

  • Heat oven to 375°F
  • Whisk eggs and milk in large bowl until blended. Add vegetables, chorizo and half the cheese; mix well.
  • Pour into pie crust; place on baking sheet.
  • Bake 35 min. Top with remaining cheese; bake 5 to 10 min. or until knife inserted in center comes out clean. Remove quiche from oven. Let stand 10 min. before cutting into wedges.
  • Serve topped with sour cream and cilantro.

Nutrition Facts : Calories 280, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 170 mg, Sodium 410 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 4 g, Protein 13 g

MEXICAN QUICHE



Mexican Quiche image

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

1 refrigerated pie crust
6 ounces cheddar cheese, shredded
1 (10 ounce) can tomatoes and green chilies, drained
1 (4 ounce) can diced green chilies, drained
2 ounces diced black olives (canned)
3 eggs
1 cup sour cream
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder

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

ITALIAN QUICHES



Italian Quiches image

Yum! This hearty dish tastes like pizza and can be enjoyed for breakfast as well as supper. -Bernice Hancock, Greenville, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 2 quiches (6 servings each).

Number Of Ingredients 10

2 unbaked pastry shells
1 pound bulk Italian sausage
4 cups (16 ounces) finely shredded part-skim mozzarella cheese
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
6 large eggs
2 cups 2% milk
1 teaspoon minced garlic
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 400°. Line unpricked crusts with a double thickness of heavy-duty foil. Bake 4 minutes. Remove foil; bake 4 minutes longer. Remove from oven; leave oven on., In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crusts; sprinkle with mozzarella cheese. Top with onion and peppers. In a large bowl, whisk eggs, milk and garlic. Pour over peppers; sprinkle with Parmesan cheese., Cover edges of quiches loosely with foil; place on a baking sheet. Bake at 400° 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiches up to 3 months. To use, remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Cover edges of crust loosely with foil; place on a baking sheet. Bake 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 395 calories, Fat 25g fat (11g saturated fat), Cholesterol 155mg cholesterol, Sodium 565mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 20g protein.

MARVELOUS MINI MEXICAN QUICHES



Marvelous Mini Mexican Quiches image

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

¼ cup cream cheese
¼ cup butter
⅔ cup all-purpose flour
3 eggs
½ cup milk
1 cup shredded Monterey Jack cheese
½ cup ground chorizo sausage, browned
1 (4 ounce) can diced green chiles
½ cup diced red onion
2 tablespoons minced fresh cilantro
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground black pepper
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon salt

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

MEXICALI QUICHE RECIPE - (4.7/5)



Mexicali Quiche Recipe - (4.7/5) image

Provided by Nana_CAM

Number Of Ingredients 17

1 1/2 Cups All Purpose Flour
1 tsp. salt divided
1/2 stick (1/2 cup) well chilled Baking sticks All-Vegetable Shortening
4 Tbsp. ice cold water
2 tsp. Pure Vegetable Oil
1 cup sliced green onions
1 clove garlic, minced
1 (5 oz.) can cooked chicken, drained and chopped
1 (4 oz.) can diced green chilies, drained
1/2 cup slice ripe olives
1 medium tomato, seeded ad chopped
1 cup shredded Cheddar cheese
4 eggs, lightly beaten
1/2 cup Milk
1/2 tsp. ground cumin
1/4 tsp. hot pepper sauce
1/8 tsp. pepper

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 QUICHE



Mexican Quiche image

After experimenting with many quiche recipes, I wanted something with a Mexican flair...so I created my own version. It's not spicey hot, but it's full of flavor like nacho's...Drizzled with your favorite hot sauce or garnished with jalepeno's will make it as hot as you like.

Provided by Pureyum

Categories     < 4 Hours

Time 1h20m

Yield 1 deep dish pie, 8-12 serving(s)

Number Of Ingredients 18

9 inches unbaked pie crusts (deep dish)
5 eggs
1 (1 ounce) package taco seasoning
1 lb ground sirloin
1 1/4 cups half-and-half
1/2 cup sour cream
1 1/2 tablespoons butter
1 1/4 cups monterey jack pepper cheese (freshly shredded)
1/2 cup extra-sharp cheddar cheese (freshly shredded)
1/2 bell pepper (diced)
1 jalapeno (seeded, finely diced)
4 tablespoons green chilies (canned diced)
1 bunch green onion (thinly sliced)
2 roma (tomatoe's seeded, diced)
2 tablespoons black olives (sliced)
2 tablespoons cilantro (finely chopped)
1/2 teaspoon salt
1 teaspoon black pepper

Steps:

  • Pre heat oven at 400 degrees.
  • Fit pie crust into a deep dish pie plate. Cover so it won't dry out while preparing ingredients.
  • Prepare ground sirloin with Taco seasoning per pkg. instructions -- set aside 2 cups.
  • Heat butter in skillet, add bell pepper, green onion saute until softened.
  • In a small bowl, combine bell pepper, green onion, jalepeno, green chiles and tomatoes.
  • In a large bowl, whisk eggs, half and half, with sour cream until well blended, gently stir in all remaining ingredients, except hamburger and olives.
  • Gently press the 2 cups of seasoned ground sirloin in bottom of pie, gently pour in egg mixture, top with olives.
  • Cover with tented foil, bake 45 minutes -- remove cover, continue baking another 15-20 minutes or until center of pie is firm. Allow to cool for at least ten minutes before serving.

Nutrition Facts : Calories 471.8, Fat 33.8, SaturatedFat 16, Cholesterol 204.7, Sodium 840.4, Carbohydrate 17.1, Fiber 2.3, Sugar 2.4, Protein 25

MINI MEXICAN QUICHES



Mini Mexican Quiches image

"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

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
1 cup shredded Monterey Jack cheese
1 can (4 ounces) chopped green chilies, drained
2 large eggs
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper

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.

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