Tex-Mex Quiche
14
14
Ingredients
| 1 | each |
pie shell (9 inch)
|
|
| Filling #1 | |||
| 3 | large |
eggs
|
|
| 1 | cup |
light cream (half&half)
or light cream |
|
| 1 ½ | cups |
monterey jack cheese
shredded, with jalapeno pepper |
|
| 1 | medium |
tomatoes
ripe, cut in wedges |
|
| 1 | small |
avocados
seeded cut into 1/4 inch wedges |
* |
| Filling #2 | |||
| ½ | pound |
hot italian sausages
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 |
* |
| ½ | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| 4 | large |
eggs
|
|
| 1 | pinch |
cayenne pepper
|
* |
| 1 | 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.
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Nutrition Facts
Serving Size 426g (15.0 oz)Amount per Serving
Calories 44255% of calories 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?
