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Mexican Quiche

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  Lean ground beef 1⁄2 Pound (About 250 Gram)
  Chicken pepperoni 1⁄2 Pound (About 250 Gram)
  Chili spices 15 Milliliter (About 1 Tablespoon)
  Ground cumin 5 Milliliter (About 1 Teaspoon)
  Dried oregano 5 Milliliter (About 1 Teaspoon)
  Cayenne pepper 2 Milliliter (About 1/2 Teaspoon)
  Fresh tomatoes 3 (Used In Pieces)
  Onion 1 Medium, chopped
  Green pepper 1 , diced
  Hot pepper sauce 2 Drop
  Filo pastry sheets 8
  Margarine 50 Milliliter, melted (About 3 Tablespoon)
  Eggs 3
  Skimmed milk 1 1⁄4 Cup (20 tbs) (About 300 Milliliter)
  Ground nutmeg 2 Milliliter (About 1/2 Teaspoon)
  Emmental cheese 250 Milliliter, grated (About 1 Cup)

Preheat the oven to 190°C(375°F).
Brown the beef and the chicken pepperoni in a saucepan; drain off any excess grease.
Add the chili spices, cumin, oregano and the Cayenne pepper.
Refrigerate for 1 hour.
Add the tomatoes, onion, green pepper and the hot pepper sauce.
In a 25 cm (10") pie plate or a quiche plate, place the 8 filo sheets, brushing them with melted butter.
Spread the meat preparation evenly in the mold.
Combine the eggs, milk, nutmeg and cheese in a bowl and mix well.
Pour into the pie plate.

Recipe Summary

Side Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4022 Calories from Fat 2108

% Daily Value*

Total Fat 236 g363.8%

Saturated Fat 97.7 g488.7%

Trans Fat 0 g

Cholesterol 1200.7 mg400.2%

Sodium 5383 mg224.3%

Total Carbohydrates 258 g86.1%

Dietary Fiber 26.7 g106.8%

Sugars 48 g

Protein 231 g462.3%

Vitamin A 306.5% Vitamin C 332.3%

Calcium 333.5% Iron 81.2%

*Based on a 2000 Calorie diet

Mexican Quiche Recipe