How To make Tostado Quiche
1 frozen deep dish pastry shell -- (9-inch)
2 avocados
peeled, seeded and
mashed 1 garlic clove :
minced
3 Tbsp. lemon juice
1 tomato peeled, seeded and
chopped 1 Can whole green :
(4 oz.)
chilies seeded and chopped 1/4 Tsp. hot pepper sauce
8 Oz. ground beef
1/4 C. chopped onion
1 Tbsp. taco seasoning mix :
(1 to 2)
1 1/2 C. shredded Cheddar cheese (6 oz.)
3 eggs -- slightly beaten
1 1/2 C. half and half
1/2 Tsp. salt
1/8 Tsp. pepper
corn chips chopped tomatoes shredded lettuce
Preheat oven to 400 degrees. Let frozen pastry shell stand at room temperature for 10 minutes. Do not prick the pastry shell. In a small bowl mix avocados, garlic and lemon juice. Stir in one chopped tomato, one tablespoon green chilies and hot pepper sauce. Cover and refrigerate. Bake pastry shell 7 minutes. Remove from oven; set aside. Reduce oven temperature to 375 degrees. In a medium skillet combine ground beef, onion, remaining green chilies and taco seasoning mix. Cook over medium high heat, stirring occasionally, until ground beef is browned and onion is tender. Drain ground beef mixture. Layer cheese and then ground beef mixture in the pastry shell. In a medium bowl combine eggs, half and half, salt and pepper. Beat with a fork or whisk until mixed well, but not frothy. Pour egg mixture over ground beef. Bake 45 minutes or until knife is clean. Let stand 10 minutes. Garnish with lettuce, tomato and avocado mixture.
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SHOP THIS EPISODE:
Fillo Dough
Jumbo Muffin Tin
Pink Cake Stand
QUICHE CUPS WITH LEMON DILL CREAM AND SMOKED SALMON
Makes 12 Cups (made in jumbo muffin tin)
INGREDIENTS:
1 box of Fillo Dough ( total sheet size is 13”x 9”
12 eggs
¾ cup (180 ml) heavy cream
1 tsp (5 ml) salt
pepper to taste
¾ cup (180 ml) of Mozzarella Cheese (1 tbsp (15 ml) each cup)
1/3 cup (80 ml) minced chives
12 slices of salmon
2/3 cup (160 ml) sour cream
1 tsp (5 ml) lemon zest
1 tbsp (5 ml) fresh dill, minced
freshly cracked pepper to taste
METHOD:
Preheat oven to 375F/(190 C).
Grease each muffin well with butter. Set aside.
Take a stack of 6-8 sheets of the thawed fillo dough. Cut it in half vertically, and then cut each half in half horizontally. You will end up with 4 rectangular stacks.
Place one rectangular stack in the muffin well, vertically and fit it snuggly, then place another stack of rectangles in the well going horizontally, creating a “T”. Make sure dough it snug. Repeat process until all your wells are filled.
Whisk together eggs, heavy cream salt and pepper. Transfer mixture to a pitcher for easy pouring. Set aside.
Fill the bottom of each muffin well with a tbsp (15 ml) of cheese and a tsp (5 ml) of chives. Then pour egg mixture ¾ of the way full.
Bake at 375F/190C for 12-13 mins until cups are golden brown and eggs are puffed up.
Allow to cool slightly.
NOTE: This can all be done the day before. Cover baked cups with aluminum, pop in the fridge. Then remove foil, reheat at 300F (150C) for 10-15 mins until fillo dough is crispy and eggs are warmed through.
Meanwhile create the lemon cream by simply combining the sour cream, lemon zest and minced dill.
Top each cup with a dollop of lemon cream, and a piece of smoked salmon, rolled decoratively on top. Garnish with a small sprig of dill on top.
Tortilla Shell Quiches
Watch the video to see how to make the easiest and yummiest Cheesy Egg and Bacon Tortilla Shell Quiches! Simply fill store-bought tortilla shells with a creamy quiche filling, sprinkle with bacon and grated cheese and then oven-bake to perfection!
Full recipe:
Quiche de Chorizo en Pan Tostado
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