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8 servings
suggest servings
| 1 | each | pie shell (9 inch) | |
| Filling #1 | |||
| 3 | large | eggs | |
| 1 | cup | cream, half and half | or light cream |
| 1 1/2 | cups | monterey jack cheese | shredded, with jalapeno pepper |
| 1 | medium | tomato | ripe, cut in wedges |
| 1 | small | avocado | seeded cut into 1/4 inch wedges |
| Filling #2 | |||
| 1/2 | pound | hot sausage | crumbled, cooked |
| 6 | slices | white onion | break into rings |
| 8 | ounces | monterey jack cheese | grated |
| 4 | ounces | cheddar cheese | grated |
| 1 | small | green chili peppers | chopped |
| 1/2 | teaspoon | salt | |
| 1 | cup | milk | |
| 4 | large | eggs | |
| 1 | pinch | cayenne pepper | |
| 1 | pinch | chili powder | |
Prepare crust as directed in recipe for Classic Quiche.
Prepare Filling# 1: In small bowl using wire whisk or fork, beat eggs and half and half to blend well.
Sprinkle cheese over bottom of prebaked crust. Place tart pan on oven rack; ca refully pour egg mixture over cheese.
Filling # 2: Layer ingredients in prepared crust. Beat eggs with milk and seaso nings. Pour over.
Bake as directed for Classic Quiche.
To Serve: Arrange tomato and avocado slice s over quiche before slicing.
| % Daily Value* | |
| Total Fat 20.0g | 31% |
| Saturated Fat 10.0g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 219mg | 73% |
| Sodium 544mg | 23% |
| Total Carbohydrate 31.0g | 10% |
| Dietary Fiber 3.0g | 11% |
| Sugars 16.0g | |
| Protein 16.0g | 31% |
| Vitamin A | 14% | Vitamin C | 34% | |
| Calcium | 31% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Provence (PRO-VAWNS) is the southeastern region of France on the Mediterranean Sea. Bordered by Italy on the east, Provence's diverse topography is characterized by mountains, valleys, beautiful beaches and ...
I thought that it was the most delious thing that I ever tasted. you see I am a shrip love and it made me love shrimp even more. So I just wanted to let you know how I feel and I intend on sharing this recipe with my friends..... Thanks alot, Lorna J. scales
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