MEXICALI QUICHE

Mexicali Quiche image

Provided by Sena Wilson

Time 55m

Number Of Ingredients 15

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1 pillsbury pie crust (pre-cook 8 - 10 min.)
1 c leftover taco meat (ground beef) *
4 eggs, beaten
1 1/4 c heavy cream, milk, or carnation evaporated milk
1 c monterey jack cheese with jalapeno peppers
1 c cheddar cheese, shredded
1/2 c velveeta, shredded or chopped (optional)
3 green onions, chopped
1/4 c onion, chopped
1 Tbsp mini red pepper, chopped
1 Tbsp mini yellow pepper, chopped
1/4 tsp black pepper
1/2 tsp salt
2 dash(es) tabasco sauce (optional) or 1 tsp. chopped jalapeno**
**NOTE: IF YOU DO NOT LIKE IT SPICY, SUBSTITUTE REGULAR MONTERRY JACK CHEESE AND LEAVE OUT THE JALAPENOS AND TABSCO SAUCE

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.