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Mexican Quiche

Healthycooking's picture
Ingredients
  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)
Directions

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

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Healthy

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