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Tex-Mex Quiche















Trans-fat Free, Good source of fiber


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
4 ounces cheddar cheese
1 small green chili peppers
½ teaspoon salt
1 cup milk
4 large eggs
1 pinch cayenne pepper
1 pinch chili powder


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

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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?


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