How To make Mexican Quiche 1

Mexican Quiche | A Mexican French Fusion Recipe

Mexican Quiche is a delightful fusion that marries the elegance of French cuisine with the bold and spicy flavors of Mexico.

While quiche itself has French origins, the Mexican Quiche is a delightful fusion that brings together the flaky goodness of a traditional quiche crust with the bold and zesty flavors of Mexican cuisine. This culinary fusion is a testament to the versatility of food, showcasing how different culinary traditions can come together to create something entirely new and delicious.

Whether you’re serving it for brunch, lunch, or dinner, this dish is sure to impress with its rich and diverse taste profile.

Experiment with the ingredients, make it your own, and enjoy a culinary journey that celebrates the best of both worlds.

Here is the Link to the recipe:

Here is the Link to the No-Fail Pie Recipe:

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Mini Mexican Wonton Quiche Recipe

RECIPE:
These Mini Mexican Wonton Quiche are simple to make and perfect for breakfast, brunch, or as appetizers! Most of the prep can be done ahead so you can relax :)

Mexican Crustless Quiche

Mexican Crustless Quiche

Ingredients:

1 tsp ghee or coconut oil plus a little extra to grease tin
30g red onion, finely chopped
2 spring onions, chopped
1 red chilli pepper, chopped
60g cherry tomatoes, halved
70g tinned red kidney beans, drained
5 eggs plus 2 egg whites, whisked
1⁄2 tsp ground cumin
1⁄2 tsp chilli powder
1 pinch of sea salt
1 pinch of ground black pepper
1⁄2 tsp ground coriander
30g Cheddar cheese, grated

Serves 2

Per serving:
319 calories
19g fat
10g carbs
27g protein

Method:

Grease the sides and base of a 15x15cm square tin with a small amount of ghee or coconut oil.
Preheat oven to 180 ̊C/350 ̊F.
Melt the remaining ghee / oil in a frying pan over a medium heat.
Add the red onion and sauté for 2-3 minutes, stirring frequently.
Add the spring onions and sauté for 2-3 minutes, stirring occasionally.
Add the red chilli pepper, cherry tomatoes and kidney beans.
Stir well and cook for 2-3 minutes, stirring occasionally.
Remove pan from heat.
Place the remaining ingredients in a jug or bowl.
Add the cooked mixture from the frying pan and stir well.
Pour the mixture into the tin.
Stir gently to distribute evenly.
Bake for around 25 minutes, or until the quiche is golden.
Serve.

Store any leftovers in an airtight container and refrigerate for up to 2 days.

Poblano chili pepper quiche

This recipe is a mixture of French and Mexican cooking
Ver video en ESPAÑOL:

Recipe Spicy Mexican Quiche Cups

Recipe - Spicy Mexican Quiche Cups
INGREDIENTS:
●1/2 lb bulk hot Italian sausage
●1/2 cup shredded Cheddar cheese (2 oz)
●1/2 cup shredded mozzarella cheese (2 oz)
●1/2 cup chopped jalapeño chiles, seeds removed, if desired
●6 eggs
●6 tablespoons Old El Paso Thick 'n Chunky salsa
●1 box Pillsbury refrigerated pie crusts, softened as directed on box

Speedy Quiche | Jamie Oliver | UK | AD

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Links from the video:

Traybake Smoky Beans | Jamie Oliver | UK | AD


Cannellini Bean & Pasta Soup | Jamie Oliver | UK | AD


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