Best Vs Mexican Quiche Recipes

MARVELOUS MINI MEXICAN QUICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
• Beat cream cheese and butter until well combined. Add flour; mix until a dough forms. Divide dough into 24 balls and refrigerate.
• Whisk eggs and milk together in a bowl. Stir Monterey Jack cheese, chorizo sausage, green chiles, red onion, cilantro, garlic powder, black pepper, ground cumin, cayenne pepper, and salt into the egg mixture.
• Place one dough ball into each prepared muffin cup; press dough gently into the base and sides to form a dough cup. Spoon egg mixture to fill each dough cup.
• Bake in preheated oven until center of quiche is set, 25 minutes.

V'S SIMPLE SAVORY MEXICAN QUICHE

Steps:

• Preheat oven 375' F.
• In a skillet, cook sausage over medium heat until no longer pink; drain on paper towel.
• Mix quiche ingredients in large bowl, add sausage and stir to combine.
• Pour into a 9 x 13 baking dish sprayed with non-stick cooking spray.
• Top with Mexican/Fiesta cheese blend and sprinkle smoked paprika on top.
• Bake 35-40 minutes until golden and a toothpick inserted near the center come out clean.
• Let stand 5-10 minutes before serving.
• Bueno! Enjoy.

MEXICAN TACO QUICHE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Whisk together the eggs, milk, salsa, bell pepper, onion, and Mexican-style cheese in a bowl. Season with salt and pepper. Set aside.
• Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in the taco seasoning, then spread the meat mixture into the pie crust. Pour the egg mixture over the beef.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 45 minutes to 1 hour. Cool for 10 minutes before serving warm.

V'S MEXICAN QUICHE

Steps:

• In a skillet, cook sausage over medium heat until no longer pink; drain.
• Stir in soup.
• In a mixing bowl, beat eggs, milk and pepper; stir in sausage mixture.
• Add chopped cilantro, green chilis and onions, add soup, stir until well blended.
• Transfer to a lightly greased (or cooking spray) 11-in x 7-in x 2 inches baking dish.
• Sprinkle with cheese.
• Bake uncovered at 375* for 40-45 minutes or until a knife inserted near the center come out clean.

POBLANO ENCHILADA QUICHE

Steps:

• Preheat the oven to 400 degrees F. Whisk the eggs, heavy cream, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the poblano, season with 1/4 teaspoon salt and cook until charred in spots, 5 to 8 minutes. Add to the egg mixture along with the scallions and all but 2 tablespoons of the cheese; stir to combine.
• Pour the enchilada sauce into the skillet and heat until bubbling; remove from the heat. Using tongs, dip the whole tortilla in the sauce until coated. Place in a 9-inch pie plate. Dip the tortilla halves in the sauce and arrange around the sides of the pie plate, with the rounded edge up. Reserve the remaining sauce.
• Pour the egg mixture into the tortilla crust, sprinkle evenly with the reserved 2 tablespoons cheese and drizzle with 3 tablespoons of the remaining enchilada sauce. Bake until golden, slightly puffed and set, about 25 minutes.
• Meanwhile, peel the jicama and cut into matchsticks. Toss with the lime juice, cilantro, remaining 2 tablespoons olive oil and 1/4 cup water in a bowl; season with salt and pepper. Reheat the remaining enchilada sauce over medium-low heat, thinning with a couple tablespoons of water if necessary. Cut the quiche into wedges and drizzle with the sauce. Serve with the jicama.

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.

MEXICAN QUICHE

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.

MEXICAN QUICHE

Steps:

• Pre heat oven at 400 degrees.
• Fit pie crust into a deep dish pie plate. Cover so it won't dry out while preparing ingredients.
• Prepare ground sirloin with Taco seasoning per pkg. instructions -- set aside 2 cups.
• Heat butter in skillet, add bell pepper, green onion saute until softened.
• In a small bowl, combine bell pepper, green onion, jalepeno, green chiles and tomatoes.
• In a large bowl, whisk eggs, half and half, with sour cream until well blended, gently stir in all remaining ingredients, except hamburger and olives.
• Gently press the 2 cups of seasoned ground sirloin in bottom of pie, gently pour in egg mixture, top with olives.
• Cover with tented foil, bake 45 minutes -- remove cover, continue baking another 15-20 minutes or until center of pie is firm. Allow to cool for at least ten minutes before serving.

SOUTH-OF-THE-BORDER QUICHE

Steps:

• Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt and pepper. Pour evenly over cheese. , Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired. , To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

DAVE AND JANIS MURRAY'S MEXICAN QUICHE

Steps:

• Preheat the oven to 425 degrees. Line a nine- or 10-inch pie plate with the pastry.
• Bring enough water to the boil to cover the shrimp when they are added. Add the shrimp and cook two minutes. Drain.
• Chop eight of the shrimp into small pieces. Keep the remaining shrimp whole and set aside.
• Scatter the chopped shrimp over the bottom of the pastry. Cover the shrimp with layers of chopped green chilies and the grated cheese.
• In a mixing bowl, combine the cream, eggs, chives and salt and beat to blend. Pour the mixture into the pie shell.
• Place the dish in the oven and bake 15 minutes. Reduce the oven heat to 300 degrees and continue baking 35 minutes or until the filling is set.
• Remove the pie from the oven and let rest 15 minutes. Spoon six dollops of sour cream in a circle about halfway between the center of the pie and the crust. Dip each of the remaining shrimp in the taco sauce or tomato and Serrano chile sauce and arrange one shrimp on each dollop of sour cream. Cut into six wedges and serve warm.