Southwestern Avocado Bell Pepper Quiche Cups Food

SOUTHWESTERN AVOCADO-BELL PEPPER QUICHE CUPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Whisk eggs, yogurt, egg whites, and taco seasoning in a large bowl until smooth.
• Gently stir avocado, Cheddar cheese, onion, and green chiles into the bowl with the egg mixture. Do not over-stir; keep avocado in diced form.
• Place red, green, yellow, and orange bell pepper halves on the baking sheet. Spoon egg mixture into the bell pepper halves, filling them to just below the edges.
• Bake in the preheated oven until egg mixture is just set, 35 to 40 minutes. Remove from oven and let cool slightly, 5 to 10 minutes.

SOUTHWESTERN QUICHE

Steps:

• Submerge tortillas, one at a time in hot oil in skillet for about 5 seconds, just to seal and soften. Drain on paper towels.
• Place one tortilla in center of 9 inch quiche or pie pan.
• Arrange remaining tortillas around pan, overlapping slightly and allowing edge to extend 1-2 inches above rim of pan; set aside.
• In oil remaining in skillet, cook onion until tender, but not browned.
• Stir in corn, green chilies, olives and tomato.
• Cook, stirring frequently, for about 5 minutes or until some of the moisture is evaporated; set aside.
• In bowl, combine half-and-half, eggs, salt, and cayenne pepper.
• Sprinkle cheese evenly over tortilla shell.
• Sprinkle vegetables over cheese.
• Pour egg mixture over all.
• Bake at 375°F for 35 minutes.
• Cool 5 minutes.
• Garnish top with avocado slices and cilantro or parsley.

SOUTHWESTERN QUICHE

Steps:

• In a greased 9-in. pie plate, arrange tortillas in an overlapping pattern so that they cover sides and bottom of pie plate, forming a crust. Set aside., In a large skillet, cook chorizo over medium heat until fully cooked; drain and set aside. In the same skillet, saute mushrooms in butter until tender. Add onion, salt and pepper; cook 2 minutes longer., In a large bowl, combine the eggs, half of the cheese, chorizo, cream, tomato, garlic powder and cumin. Stir in mushroom mixture. Pour into pie plate; top with remaining cheese. Cover edges of quiche with foil so tortillas do not burn., Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and avocado if desired.