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.
How To make Tostado Quiche's Videos
The Cutest Mexican Tostada Cups ~ Cinco de Mayo Recipe
Learn how to make the cutest Mexican tostada baskets. Great for a party! Fun to make. Mexican tostadas that can be served not only as snacks but as appetizers, main entrees and even desserts! Enjoy.
The Cutest Mexican Tostada Cups ~ Cinco de Mayo
INGREDIENTS
8 - 6 flour tortillas
olive oil
Preheat oven to 350 degrees
Brush entire tortilla with olive oil, or oil of
your choice.
Turn muffin pan upside down. Form tortilla
by lightly pressing down inside muffin form
and forming a bottom. You may need to hold
down for 15-30 seconds and it will hold its
form.
Bake at 350 degrees for 15 minutes or until
edges are lightly golden.
Remove from the oven and let cool for 5-10
minutes before removing.
Fill with the foods of your choice.
Can make them for appetizer, entree or
even dessert.
Enjoy.
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Chile-Cheese Quiche : Gourmet Quiche Recipes
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Chili-cheese quiche uses a cup and a half of nice sharp cheddar, among other ingredients. Make chili-cheese quiche with help from experienced culinary professionals in this free video clip.
Expert: Sophia Khan
Filmmaker: Diego Vergara
Series Description: Making a quiche doesn't have to be difficult, and it most certainly doesn't have to break the proverbial bank. Learn about affordable, gourmet quiche recipes with help from experienced culinary professionals in this free video series.
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Start Your Day With Ham & Gruyere Breakfast Quiche Toast - Recipe Video
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The easiest way to make a quiche. Just make a bread bowl, fill it with quiche mixture, and pop it in a toaster oven. Delicious ham and gruyere quiche toast for breakfast.
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This CRUSTLESS QUICHE is my favorite make-ahead breakfast
Crustless Quiche
Today I'm going to show you how to make crustless quiche.
This healthy quiche recipe will fill you up and give you the energy to get through your morning.
This crustless quiche is super versatile, you can use any leftover vegetables, meats or cheeses you have in the fridge.
???? My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy]
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This is why you'll love this gluten free crustless quiche:
This is a perfect make ahead breakfast or dinner!
It's so filling and nutritious!
It's really moist, tender and so delicious!
It's great for using many leftover ingredients you have on hand!
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CRUSTLESS QUICHE RECIPE
(makes 8 slices)
Ingredients:
1/2 cup red bell pepper, finely chopped (75g)
1/2 cup green onions, finely chopped (50g)
1/2 cup sweet potato, grated (75g)
1 cup cheddar cheese, grated, or any other melting cheese (100g)
5 eggs
1 cup cottage cheese (225g)
1/2 cup milk (120ml)
1 tsp mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/4 cup ground oats, or oat flour (25g)
NUTRITIONAL INFO (per slice):
158 calories, fat 8.6g, carb 7.9g, protein 12.3g
Preparation:
In a greased pan pan (I use 8-inch or 20cm cast iron skillet) layer down all the veggies and sprinkle with grated cheddar cheese.
In a blender add 5 eggs, cottage cheese, milk, mustard, salt, black pepper, ground nutmeg and ground oats. Blend until really smooth.
Pour the mixture over the veggies and move around with a fork to evenly distrubute the filling.
Bake in a preheated oven at 350F (180C) for 35 minutes.
Let it cool for 20 minutes, then slice into 8 equal pieces.
Serve and enjoy!
Portuguese Quiche with Linguiça
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Quiche Crust
1 egg
1-3 tsp water (if the dough does not stick together and you
cannot form it into a ball add 1-3 tsp of water to the dough)
2 cups flour
1/2 tsp salt
14 TBSP very cold butter (14 TBSP = 7 oz)
In a small bowl, whisk the egg.
In the food processor, add the flour and salt. Pulse briefly until mixed. Add in the the cubed butter pieces and pulse until the mixture resembles coarse meal. WHILE the food processor running -Add in the egg let the food processor run for about 10-30 seconds (you don’t want to soften the butter with too much friction. Check to see if you could form the mixture into a dough ball. If the flour, salt and egg mixture does not come together as a dough add an additional 1-3 tsp of cold water. Then pulse the food processor a few times and form your dough into a ball shape. Chill the dough for 30-45 minutes or it can be refrigerated for up 24 hours in advance.
Transfer the dough onto a lightly-floured board. Roll out the quiche crust so that it about an inch wider of your quiche pan or pie pan. Roll the dough up onto a rolling pen then pick it up and roll it on top of the pan.Using your fingers gently press the dough into the pan. With a paring knife, slice off any extra dough that’s hanging over the rim of the pan or dish.
Stick the quiche pan with the dough into the freezer for approximately 30 minutes . For a flaky quiche crust it’s important that the crust is cold when it’s cooked.
(bake the piecrust blind) Put a sheet of foil over the quiche crust and fill with pie weights, pennies dry beans or ceramic pie weights.
Bake for 15 minutes at 375° then remove it from the oven. Take off the foil and pie weights. Put it back in the oven for 10 minutes.
Fill with the quiche filling. And bake for 325° for 50 to 60 minutes or until the internal temperature reaches 170°F
Portuguese quiche filling.
4 eggs
2 cups whipping cream, or heavy cream
1/2 tsp salt
1/4 tsp black pepper or hot sauce (peri peri)
1 chopped onion
1 link of linguiça cut into coin shapes
2 cups chopped collard greens or kale
1 cup grated São Jorge cheese or Jack cheese
Sautéed the onions in olive oil for about 10 minutes until tender. Add about a 1/8 to 1/4 teaspoon of salt to the onions
Sautéed the linguiça and collard greens in olive oil for about 5 to 10 minutes. Save about 6-8 pieces of linguiça to garnish the top of the quiche.
Put the 4 eggs in a bowl mix them up with a fork or a whisk. Then add the cream and whisk until combined about one minute. Add the half teaspoon of salt
Pour the quiche filling into the pie crust and bake in a preheated oven 325° for 50 to 60 minutes or until the internal temperature reaches 170°F (after the quiche has been cooking for about 30 minutes you could garnish the top of the quiche with a few pieces of linguiça. You do this so the linguiça does not sink into the quiche.
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