Tex-Mex Quiche
Yield
8 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| Filling #1 | |||
| 3 | large |
eggs
|
|
| 237 | ml |
light cream (half&half)
or light cream |
|
| 355 | ml |
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 | |||
| 226.8 | g |
hot italian sausages
crumbled, cooked |
*
|
| 6 | slices |
white onion
break into rings |
|
| 231.2 | ml/g |
monterey jack cheese
grated |
|
| 115.6 | ml/g |
cheddar cheese
grated |
|
| 1 | small |
green chili peppers
chopped |
*
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
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.
