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
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
SAVORY MEXICAN QUICHE RECIPE - (4.4/5)
Provided by á-4084
Number Of Ingredients 13
Steps:
- Preheat oven 375°F. In a skillet, cook sausage over medium heat until no longer pink; drain on paper towel. Mix remaining ingredients, except cheese and paprika, in large bowl; add sausage and stir to combine. Pour into a 9x13-inch baking dish sprayed with non-stick cooking spray. Top with Mexican/Fiesta cheese blend and sprinkle smoked paprika on top. Bake 35-40 minutes until golden and a toothpick inserted near the center come out clean. Let stand 5-10 minutes before serving. Serve with sliced avocado, sour cream or salsa on the side.
V'S MEXICAN QUICHE
This is one of my own creations! experimenting with ingredients, I came up with a sure to please quiche. The sausage, green chilis and cilantro give it a nice mexican flavor.
Provided by Vseward Chef-V
Categories Savory Pies
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, cook sausage over medium heat until no longer pink; drain.
- Stir in soup.
- In a mixing bowl, beat eggs, milk and pepper; stir in sausage mixture.
- Add chopped cilantro, green chilis and onions, add soup, stir until well blended.
- Transfer to a lightly greased (or cooking spray) 11-in x 7-in x 2 inches baking dish.
- Sprinkle with cheese.
- Bake uncovered at 375* for 40-45 minutes or until a knife inserted near the center come out clean.
Nutrition Facts : Calories 427, Fat 32.1, SaturatedFat 12.9, Cholesterol 382, Sodium 1311.8, Carbohydrate 10.3, Fiber 0.7, Sugar 2.6, Protein 23
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.
MEXICAN QUICHES - MINI-SIZED
Great to have in the freezer for unexpected guests - as an appetizer or brunch. I often make these and freeze (well-covered) in air-tight container. When it's party time, place frozen quiches on serving plate; place in microwave and cook on Reheat setting just until slightly warm. You can take a few or lots from the freezer to accommodate the number of guests. There are never any leftovers. Preparation time includes 1 hour refrigeration.
Provided by BeachGirl
Categories Breakfast
Time 2h
Yield 24 mini quiches, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- CRUST: In a small bowl, cream the cream cheese and butter together; add flour and beat until moistened.
- Shape into 24 balls.
- Cover and chill about 1 hour.
- Press into bottom and a little way up the sides of pan.
- FILLING: In each muffin section (use mini-muffin tins), sprinkle a rounded teaspoon of cheese on top of unbaked crust.
- Add 1/2 teaspoon of green chiles on top cheese.
- In a small bowl, mix together eggs, milk, salt and pepper; spoon egg mixture evenly over chiles in each section.
- If you like them hot, sprinkle a few crushed red peppers on top of each section, or lightly dust with cayenne pepper.
- Bake for about 30-35 minutes until just slightly golden on top.
- Let stand 5 minutes before removing from pans.
- Serve warm, but also good at room temperature.
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