4 oz Chopped green chilies 2 c Light cream 6 sl Cooked crumbled bacon 1/4 ts Salt 1 c Shredded swiss cheese Cayenne pepper 5 Eggs 4 Tostaco shells Put cheese into shells. Mix bacon with drained chilies and put into shells. Beat eggs, cream and salt. Pour into shells. Sprinkle cayenne over top. Bake at 350 degrees for 25 to 30 minutes. Cool 5 minutes. Makes 4 servings.
How To make Mexican Quiche's Videos
Mexican Style Quiche - Must Try Original Recipe!!
I'm super excited about this Mexican-Style Quiche recipe!! So I've definitely had a Mexican food craving lately, although I would eat it everyday if I could. Recently, I made White Chicken Chili and since then I've had roasted green chilis on my mind; they seem to be making their way into a few of my recipes. This recipe is no exception! I was originally planning on doing a traditional style quiche when suddenly the idea of a Mexican style quiche with green chilis popped into my mind. I was instantly drawn to the idea (not to mention my mouth started watering). So I came up with this wonderful Mexican style quiche recipe. Below you will find the ingredients as well as the directions on how to make this spicy twist on a traditional quiche. Thanks for watching! If you have any questions please feel free to ask.
Kitchen Tools Used: Cuisinart Smart Stick Variable Speed Hand Blender:
Calphalon Signature Cookware Set:
Ingredients:
1 - frozen pie crust 3 - large eggs 2oz - diced green chilis 2 - heaping tablespoons flour 1/2 - tsp salt 1/4 - white onion chopped 1 - cup half and half 1.5 - cups Mexican style cheese 3 - tbsp green enchilada sauce 1 - diced roma tomato optional chopped fresh cilantro, salsa, and sour cream for topping
Start by poking holes in frozen pie crust that has been properly thawed. Then place pie crust in an oven that has been preheated to 375° for 10-12 minutes until golden brown.
Sauté onions till translucent and then add green chilis and cook for several minutes.
Once pie crust is browned add a layer of cheese to the bottom of the crust and bake for several minutes to seal the bottom of the crust (this will keep the crust from getting soggy.)
Whisk eggs and half and half, then add sautéed onions and chilis.
Once the pie crust and cheese are done place half of the green enchilada sauce at the bottom of crust and then fill with the remainder of cheese holding back a small amount for topping. Then add half of the tomato.Pour egg mixture over the cheese and tomato. Then add the remainder of the tomato on top of the pie filling. Drizzle the rest of the green enchilada sauce on pie filling.
Bake for 35 minutes. Top with salt and let cool for 5-10 minutes.
Serve up and enjoy :)
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8 Eggs 1 cup Heavy Cream 1 cup Bell peppers, diced 1 cup Onion, diced 8 ounces Ground chorizo 4 ounces Green chilies, draine 8 ounces Mexican cheese blend, shredded
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Mexican Quiche
One of my former students (who has become a treasured friend) at The University of Wyoming, Reggie Slater, has stayed in contact with me since graduation. Reggie had a great career in the National Basketball Association and has since become a very successful entrepreneur and businessman in Houston, Texas. Reggie has been telling me for several years that he can’t cook anything. So, I took the challenge, and invited him to Mama Mable’s Boy’s kitchen. Here is what happened. Enjoy!
Cooking for 2~ Mexican quiche casserole
1/2 pound hamburger. ....1/4 onion....garlic.....1/2 t. Oregano. ..1/2 t. Cumin....1/2 t. Chili powder..... small can green chili's. ...1 egg ...1/3 c. Milk...1/8 c. Flour.....your favorite cheese....pepper...salt. ..tomatoes. ..onions...avocados. .black olives....salsa verde..etc. 325.....30 minutes. ...
Mexican Quiche: Recipes from the Garden-Fresh Cookbook
Learn an all-new recipe from The Old Farmer's Almanac Garden-Fresh Cookbook: Mexican Quiche. Also, learn some tips about choosing ripe bell peppers in the grocery store or farmer's market.