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Mexican Quiche

I.am.Vegetarian's picture
Ingredients
  9 inch whole wheat quiche shell 1 , glazed with egg white, cooled
  Cheddar cheese 4 Ounce, well chilled
  Onion 1 Small
  Bell pepper 1 Small, halved and seeded (Red / Green)
  Canned whole green chilies 4 , rinsed and seeded
  Canned stewed diced tomatoes 2⁄3 Cup (10.67 tbs), well-drained
  Salt 1⁄2 Teaspoon
  Chili powder 1 1⁄2 Teaspoon
  Non instant non fat milk powder 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs)
  Eggs 3
  Cayenne pepper 1 Pinch
  Oil 2 Tablespoon
Directions

GETTING READY
1. With a grater or using the shredding disc of a food processor, shred the cheese.
2. With a knife or with the slicing disc of a food processor, slice the onions and bell pepper.
3. With a knife slice the green chilies in ¼ inch strips
4. In a bowl, place the milk powder.
5. Continue mixing while you pour the milk.
6. Add the eggs salt and cayenne and blend for 3-5 seconds, until smooth.

MAKING
7. Place a skillet over medium-high heat and heat the oil.
8. Add the onions and sauté for 3 minutes, until soft.
9. Stir in the pepper, tomato chunks, chili powder and salt.
10. Next, add the green chilies and cook for 5 minutes, until soft and the liquid evaporates.
11. Take off the heat and cool slightly.
12. In the quiche shell, spread the vegetables in a layer and top with the Cheddar. Place the shell on a cookie sheet.
13. Pour the milk custard on the shell.
14. In the oven, place in the center rack and bale for 5 minutes.
15. Bring the temperature down to 375°F, and bake for another 30-35 minutes, until custard is firm, puffy and lightly browned.
16. Cool on a wire rack for 10 minutes.

SERVING
17. Serve cut into wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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