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Cheesy Cream Mexican Quiche

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Recipe

Cheesy Cream Mexican Quiche recipe

 

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

40 min

Ingredients

Amount Measure Ingredient Features
4 ounces green chili peppers
chopped
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2 cups light cream (half&half)
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6 slices bacon
crumbled
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¼ teaspoon salt
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1 cup swiss cheese
shredded
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cayenne pepper
* Camera
5 large eggs
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4 tostaco shells
*

Ingredients

Amount Measure Ingredient Features
115.6 ml/g green chili peppers
chopped
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473 ml light cream (half&half)
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6 slices bacon
crumbled
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1.3 ml salt
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237 ml swiss cheese
shredded
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1 x cayenne pepper
* Camera
5 large eggs
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4 each tostaco shells
*

Directions

Put cheese into shells. Mix bacon with drained chilies and put into shells. Beat eggs, cream and salt. Pour into shells. Sprinkle cayenne over top.

Bake at 350℉ (180℃) for 25 to 30 minutes. Cool 5 minutes. Makes 4 servings.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 240g (8.5 oz)
Amount per Serving
Calories 41771% from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 347mg 116%
Sodium 681mg 28%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 47g
Vitamin A 20% Vitamin C 12%
Calcium 38% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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