Mexican Quiche 1
Yield
4 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
hot chili peppers
green, chopped |
|
| 1 | cup |
cheese
swiss, shredded |
|
| 2 | cups |
cream
light |
|
| 1 | x |
cayenne pepper
|
*
|
| 6 | slices |
bacon
cooked, crumbled |
|
| 5 | each |
eggs
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | each |
tostaco shells
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
hot chili peppers
green, chopped |
|
| 237 | ml |
cheese
swiss, shredded |
|
| 473 | ml |
cream
light |
|
| 1 | x |
cayenne pepper
|
*
|
| 6 | slices |
bacon
cooked, crumbled |
|
| 5 | each |
eggs
|
|
| 1.3 | ml |
salt
|
|
| 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.
