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Tostada Quiche















Trans-fat Free, High Fiber


1 each pie shell (9 inch)
deep dish, or 9 inch your own crust
2 each avocados
1 each garlic cloves
3 tablespoons lemon juice
1 each tomatoes
4 ounces hot chili peppers
chopped, ground
¼ teaspoon red hot pepper sauce
8 ounces ground beef
1 to 2 tablespoon taco seasoning mix
1 ½ cups cheddar cheese
¼ cup onions
3 large eggs
slightly beaten
1 ½ cups light cream (half&half)
½ teaspoon salt
teaspoon black pepper
1 each lettuce
1 each corn chips
1 each tomatoes


Preheat oven to 400℉ (200℃).

Bake shell 7 minutes.

Mix avocados, garlic, lemon juice, 1 chopped tomato, 1 tablespoon chilies and pepper sauce.

Cover and refrigerate.

Reduce oven to 375℉ (190℃).

Sauté beef, onion, rest of chilies and taco seasonings, drain.

Layer cheese and beef mixture in shell.

Combine eggs, half and half, salt and pepper.

Whisk until mixed.

Pour over meat in shell.

Bake 45 minutes or until firm.

Let stand 10 minutes or refrigerate.

Top with avocado mixture.

Serve with chips.

Bed of shredded lettuce (optional), with more tomato.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 302g (10.7 oz)
Amount per Serving
Calories 55168% of calories from fat
 % Daily Value *
Total Fat 42g 64%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 190mg 63%
Sodium 607mg 25%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 22%
Sugars g
Protein 48g
Vitamin A 23% Vitamin C 52%
Calcium 31% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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