Tex-Mex Quiche
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
YIELD: 6 servings.
I discovered this quiche recipe many years ago, and it's still one of my favorites today. It's quick and easy, yet very tasty. It's also a good dish to take to potlucks or serve as an appetizer. You might like it for a brunch or light supper, too. —Hazel Turner, Houston, Texas
Ingredients
-
1 teaspoon chili powder
-
1 pastry shell (9 inches), unbaked
-
1 cup shredded cheddar cheese
-
1 cup shredded Monterey Jack cheese
-
1 tablespoon all-purpose flour
-
3 large eggs, beaten
-
1-1/2 cups half-and-half cream
-
1 can (4 ounces) chopped green chiles, well drained
-
1 can (2-1/4 ounces) sliced ripe olives, drained
-
1 teaspoon salt
-
1/4 teaspoon pepper
Directions
-
1.
Sprinkle chili powder over the inside of the crust. Combine cheeses with flour and place in crust.
-
2.
Combine eggs, cream, chiles, olives, salt and pepper. Pour over cheese.
-
3.
Bake at 325° for 45-55 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before cutting into wedges.
Nutrition Facts
1 piece: 438 calories, 30g fat (17g saturated fat), 180mg cholesterol, 985mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 15g protein.
© 2024 RDA Enthusiast Brands, LLC