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Tex-Mex Quiche

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Submitted by mom2abc

YIELD

8 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
Filling #1
3 3
LARGE LARGE EGGS
1 237
CUP ML LIGHT CREAM (HALF&HALF)
or light cream
1 ½ 355
CUPS ML MONTEREY JACK CHEESE
shredded, with jalapeno pepper
1 1
MEDIUM MEDIUM TOMATOES
ripe, cut in wedges
1 1
SMALL SMALL AVOCADOS
seeded cut into 1/4 inch wedges *
Filling #2
½ 226.8
POUND G HOT ITALIAN SAUSAGES
crumbled, cooked *
6 6
SLICES SLICES WHITE ONION
break into rings
8 231.2
OUNCES ML/G MONTEREY JACK CHEESE
grated
4 115.6
OUNCES ML/G CHEDDAR CHEESE
grated
1 1
SMALL SMALL GREEN CHILI PEPPERS
chopped *
½ 2.5
TEASPOON ML SALT
1 237
CUP ML MILK
4 4
LARGE LARGE EGGS
1 1
PINCH PINCH CAYENNE PEPPER *
1 1
PINCH PINCH CHILI POWDER *

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 426g (15.0 oz)
Amount per Serving
Calories 442 55% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 14g 69%
Trans Fat 0g
Cholesterol 237mg 79%
Sodium 657mg 27%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 41g
Vitamin A 17% Vitamin C 34%
Calcium 46% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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