Vs Mexican Quiche Recipes

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.

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.

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.

Steps:

• Preheat oven 375' F.
• In a skillet, cook sausage over medium heat until no longer pink; drain on paper towel.
• Mix quiche ingredients in large bowl, add sausage and stir to combine.
• Pour into a 9 x 13 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.
• Bueno! Enjoy.

Steps:

• Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt and pepper. Pour evenly over cheese. , Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired. , To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

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.

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.

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.