MEXICAN QUICHE
Make and share this Mexican Quiche recipe from Food.com.
Provided by loof751
Categories < 4 Hours
Time 1h14m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 12
Steps:
- Arrange pie crust in a pie plate.
- Sprinkle shredded cheddar evenly over bottom of crust.
- Spread drained tomatos/chilis and green chilis over cheese. Sprinkle olives over top.
- Beat eggs, sour cream, chili powder, paprika, cumin, cayenne, and garlic powder until well mixed. Pour over mixture in pie crust.
- Bake at 375 for 50 minutes, until firmly set. Allow to sit 5 minutes before serving.
Nutrition Facts : Calories 364.8, Fat 27.9, SaturatedFat 14.1, Cholesterol 152.4, Sodium 864.9, Carbohydrate 16.2, Fiber 0.9, Sugar 1.9, Protein 13
THE BEST QUICHE LORRAINE
Perfect for breakfast, lunch or dinner, this traditional French quiche is filled with crispy bacon, soft, sweet onions and nutty Gruyere, all nestled in a tender pastry crust. In the shop windows of Paris you will often see quiche several inches high and brimming with filling. While it is absolutely magnifique, it is also incredibly time-consuming and technically challenging for the home cook. In our version, we use a shorter tart pan so there's less fussing with large volumes of dough, and a reduced amount of custard cuts the baking time in half. And although you do need to refrigerate the dough twice, it's worth it. The pastry is extra buttery and keeping it chilled makes it easier to work with and results in a light flaky crust.
Provided by Food Network Kitchen
Time 4h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the pastry crust: Pulse the flour and 1/2 teaspoon salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
- Transfer the dough to a sheet of plastic wrap and pat into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight.
- Lightly flour a work surface, then roll the dough into an 11-inch round, about 1/8 inch thick. Center the dough in a 9-inch fluted tart pan with removable bottom, with an even overhang of dough all around. Press the dough into the edges of the pan and the fluted sides. Roll the rolling pin over the top to cut off the extra dough (discard the extra). Poke the bottom and sides all over with a fork. Chill until completely cold, about 30 minutes.
- Meanwhile, position an oven rack in the lower third of the oven and preheat to 375 degrees F.
- Press a piece of parchment over the chilled crust, then fill with pie weights, raw beans or rice. Put the pan on a baking sheet. Bake until the crust is set and golden around the edges, about 40 minutes. Carefully remove the parchment and weights. Return to the oven and bake until the crust is dry and slightly golden, about 15 minutes more. Let cool completely, about 30 minutes.
- For the filling: Combine the butter, onion, 1/2 teaspoon salt and 1/2 cup water in a medium skillet over medium-low heat. Cook, stirring occasionally, until the onions are completely softened and all the water has evaporated, about 30 minutes.
- Meanwhile, cook the bacon in a separate medium skillet over medium-low heat, stirring, until the fat has rendered and the bacon is crisp, 10 to 15 minutes.
- When the onions have cooked for 30 minutes, add the bacon using a slotted spoon, then stir in 1 teaspoon of the thyme and 1/2 teaspoon pepper. Spread the onion mixture in the bottom of the crust and sprinkle with the Gruyere. Whisk together the cream, eggs and 1/2 teaspoon salt in a medium bowl until combined. Pour the cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme.
- Bake the quiche on the baking sheet until set and golden, about 30 minutes. Let cool at least 30 minutes before serving.
MEXICALI QUICHE
Quiche is a good dish for a main summer evening dinner with a fresh salad. Variations are plentiful if you like to be creative adding your own choice ingredients. This particular recipe I created using leftover taco meat from another meal. This way it is economical, and my time in the kitchen is limited allowing us to enjoy a...
Provided by Sena Wilson
Categories Other Main Dishes
Time 55m
Number Of Ingredients 15
Steps:
- 1. Microwave the Velveeta cheese with the meat mixture for 30 seconds until melted; set aside. Whip together by hand the eggs and cream in a large mixing bowl: mix in the salt and pepper. Add the remaining chopped vegetables, cheese, and tabasco sauce. Stir the meat mixture into the quiche ingredients. Slowly pour into the prepared pie crust (9" pie plate or quiche pan). Note: Pre-cook your crust at 450 degree for about 8 to 10 minutes before adding quiche mixture.
- 2. Bake the quiche at 350 degrees for approximately 30 - 35 minutes, or until the center is set. Check the crust during the last 10 minutes for browning. You may need to add a pie rim or foil rim to protect it from over-browning. Cool 10 minutes before cutting and serving.
- 3. *I added a 1/2 cup of chopped Velveeta Cheese to the taco meat and melted it in the microwave during prep. You can also prepare ground beef with taco seasoning if you do not have leftovers.
MEXICAN QUICHE
Steps:
- Preheat oven to 350 degrees.
- Brown ground beef in a large skillet. Add onion and cook until they are soft and translucent. Drain beef, stir in spices and cook 2 minutes.
- Remove from heat and stir in salsa. Add eggs. Fold in cheese and pour mixture into pastry crust. Bake 20 to 25 minutes until crust is golden brown. Remove from oven and let stand 15 minutes. Cut into 6 or 8 wedges and top each wedge with a dollop of sour cream, cilantro, tomatoes, and black olives.
MEXICALI QUICHE
Make and share this Mexicali Quiche recipe from Food.com.
Provided by SooZee
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Oven at 425 degrees.
- Place pie crust in 9 inch pie plate.
- Sprinkle in bacon, cheese, chilies, onion and olives.
- In large bowl, mix remaining ingredients.
- Pour into pie crust.
- Do not cover.
- Bake 15 minutes, then reduce heat to 300.
- Bake another 30 minutes.
- Test for doneness by inserting knife blade into pie.
- If it comes out clean, then pie is done.
- Remove from oven and let sit 10 minutes.
- Cut and serve.
- I just set oven for 350 and bake 45 minutes.
- I'd check for doneness after 30 minutes.
- If edges start to brown, cover with foil.
Nutrition Facts : Calories 389, Fat 28, SaturatedFat 11.1, Cholesterol 178.4, Sodium 603.2, Carbohydrate 18.7, Fiber 0.9, Sugar 6.9, Protein 15.6
MEXICALI RICE
Make and share this Mexicali Rice recipe from Food.com.
Provided by Orlinda
Categories One Dish Meal
Time 1h
Yield 4 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef in skillet.
- Drain.
- Add chicken broth, tomato sauce, and chili seasoning mix.
- Simmer for five minutes.
- Stir in rice and green chilies.
- Cover and remove from heat.
- Let stand five minutes.
- Fluff with fork.
Nutrition Facts : Calories 425.4, Fat 18.1, SaturatedFat 6.9, Cholesterol 77.1, Sodium 707.8, Carbohydrate 36.6, Fiber 2, Sugar 4.2, Protein 27.3
MEXICALI QUICHE RECIPE - (4.7/5)
Provided by Nana_CAM
Number Of Ingredients 17
Steps:
- Combine flour and 1/2 tsp. salt in medium bowl. Cut in shortening, using pastry blender, until mixture resembles coarse crumbs. Sprinkle 2 tablespoons ice water over flour mixture. Stir with fork. Add additional ice water, 1 tablespoon at a time, just until dough holds together when pressed into a ball. Flatten into a round disk. Wrap in wax paper. Chill for 30 minutes. Heat oil in medium skillet over medium heat. Add onions and garlic. Saute' 5 minutes or until crisp-tender. Heat oven to 450 degrees F. Roll dough into 12 inch circle on lightly floured surface. Transfer to 9 inch pie plate. Trim and flute edges, as desired. Pierce bottom and sides of pastry with a fork. Bake 9 minutes or until lightly browned. Reduce oven temperature to 350 degrees F. Layer, onion mixture, chilies, olives, tomato, and cheese in pie crust. Whisk eggs, milk, cumin, hot pepper sauce, pepper, and 1/2 tsp. salt in a medium bowl. Pour over ingredients in crust. Bake 35 to 40 minutes or until set. Let stand 10 minutes before serving.
MEXICALI CASSEROLE
If you like Mexican food but are watching your diet, try this tasty bake. It takes advantage of ground turkey and reduced-fat cheese without sacrificing flavor. -Gertrudis C. Miller, Evansville, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt., Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.
Nutrition Facts : Calories 331 calories, Fat 9g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 604mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
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