Cheesy Cream Mexican Quiche
Cheesy Cream Mexican Quiche recipe
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
green chili peppers
chopped |
|
| 2 | cups |
light cream (half&half)
|
|
| 6 | slices |
bacon
crumbled |
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
swiss cheese
shredded |
|
|
cayenne pepper
|
*
|
||
| 5 | large |
eggs
|
|
| 4 |
tostaco shells
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
green chili peppers
chopped |
|
| 473 | ml |
light cream (half&half)
|
|
| 6 | slices |
bacon
crumbled |
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
swiss cheese
shredded |
|
| 1 | x |
cayenne pepper
|
*
|
| 5 | large |
eggs
|
|
| 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.
