Tostada Quiche
Yield
6 servingsPrep
15 minCook
50 minReady
75 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
chopped |
|
| 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
shredded |
|
| ¼ | cup |
onions
chopped |
|
| 3 | large |
eggs
slightly beaten |
|
| 1 ½ | cups |
light cream (half&half)
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | each |
lettuce
shredded |
*
|
| 1 | each |
corn chips
|
*
|
| 1 | each |
tomatoes
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
deep dish, or 9 inch your own crust |
|
| 2 | each |
avocados
|
|
| 1 | each |
garlic cloves
|
|
| 45 | ml |
lemon juice
|
|
| 1 | each |
tomatoes
chopped |
|
| 115.6 | ml/g |
hot chili peppers
chopped, ground |
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 231.2 | ml/g |
ground beef
|
|
|
taco seasoning mix
|
*
|
||
| 355 | ml |
cheddar cheese
shredded |
|
| 59 | ml |
onions
chopped |
|
| 3 | large |
eggs
slightly beaten |
|
| 355 | ml |
light cream (half&half)
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | each |
lettuce
shredded |
*
|
| 1 | each |
corn chips
|
*
|
| 1 | each |
tomatoes
chopped |
|
Directions
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.
