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!
Mexican Quiche
FULL RECIPE:
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Easy and Delicious Crustless Quiche Recipe
Easy and Delicious Crustless Quiche Recipe
Looking for a great weekend breakfast without a ton of work?
Learn how you can make an easy crustless quiche.
So tasty that your family will swear you’ve spent hours on it!
RECIPE:
Easy Crustless Quiche
Ingredients:
5 eggs
¼ C heavy cream or milk
1 tsp salt
1 tsp pepper
¼ C chopped onions
½ C cooked diced ham
¾ C chopped spinach
½ C shredded cheddar cheese
Directions:
1. Preheat oven to 325 degrees and grease a 9X9 pan.
2. In a large mixing bowl, add in the eggs and cream and whisk thoroughly.
3. Add in the salt/pepper, onions, ham, spinach, and cheese.
4. Stir until everything is completely mixed.
5. Pour the mixture into the greased pan and bake for approximately 30 minutes or until the eggs are set.
6. Cut, serve, & enjoy!
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SOUTHWESTERN QUICHE RECIPE | YumDelectable
SEE BELOW FOR FULL RECIPE
This Southwestern Quiche recipe brings the best of both worlds of Mexican food and quiche! Growing up in the great Southwest, I developed a love of foods with a Southwestern flavor. For this Southwestern quiche recipe, I used the ingredients I'd usually use for quiche and added ingredients that I would typically use in Southwestern food. The result is delicious! Southwestern Quiche is the perfect dish to bring to a brunch party! It also freezes beautifully!
INGREDIENTS:
- 1 roll Ready Made Pie Crust dough
- 1 cup cooked ground beef seasoned with your favorite taco seasoning
- 1 small can chopped green chiles
- 2 tbsp scallions chopped
- 1 cup Monterrey Jack Cheese shredded
- 4 eggs
- Approximately 1 cup half & half
- 1/2 to 3/4 tsp salt to taste
- 1/4 tsp pepper
INSTRUCTIONS:
1. Preheat oven to 375°F.
2. Place pie crust in uncreased 9-inch pie plate.
3. Fold edges over and press edges with a fork. Then, poke all over crust dough with a fork to vent. 4. Partially bake at 375°F for 10 minutes.
5. Prepare taco meat according to instructions on taco seasoning package. Set 1 cup aside for recipe.
6. In a large measuring cup, break 4 eggs. Pour half and half on top of eggs until the mixture measures 2 cups. Transfer to a bowl and mix with wire whisk.
7. Place taco meat at the bottom of pie crust. Add green chiles, scallions, salt, pepper, and 3/4 cup of the cheese of the cheese. Set aside approximately 1/4 cup of the cheese.
8. Pour custard (egg and half and half mixture) over the meat, most of the cheese and vegetables until pie is almost full. Sprinkle remaining 1/4 cup cheese over the top.
9. Bake at 375° F for 30-35 minutes. You’ll know when the quiche is done by poking the middle with a knife. If the knife comes out clean, the quiche is ready!
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Cumbia No Frills Faster by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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How to Make a Quiche – 4 Easy Recipes
Learn how to make a quiche at home from scratch. 4 easy and delicious recipes to make a quiche fillings and one recipe for flaky quiche crust. These are the quiche recipes: Pizza quiche (mozzarella & cherry tomatoes), salmon and broccoli quiche, spinach and cheese quiche, mushroom quiche.
Full Written Recipe:
More Recipes:
Shepherd's Pie:
Mac and Cheese:
Salmon with Lemon Butter Sauce:
Cream of Mushroom Soup:
Pesto Pasta:
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Mexican Crustless Quiche Recipe
At last our Mexican Crustless Quiche Recipe is here. We offer 2 videos free every month and 8 recipe e-cards. If you love them we can offer you more for just £2.99 per month.
Mexican crustless quiche
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
a pinch of sea salt
a pinch of ground black pepper
1⁄2 tsp ground coriander
30g Cheddar cheese, grated (use dairy free cheese if preferred)
Serves 2
Per serving: 319 calories 19g fat
10g carbs 27g protein
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.