Mexican quiche
Mexican quiche
Ingredients/Components
- flour - 2 Tbsp
- eggs, beaten - 4 item
- sliced green onion - 1/2 c
- cloves minced garlic - 2 item
- ground pork sausage - 1/2 lb
- light cream or milk - 1 c
- bottled hot pepper sauce - 1/2 tsp
- can diced green chili peppers, drained - 1 oz
- 9-inch folded refrigerated unbaked pie crust - 1 item
- American or Jack cheese, shredded - 8 oz
How to make mexican quiche:
On floured pastry sheet roll pastry to 12-inch circle; place in pie pan. Fold under extra pastry; flute edges. Line unpricked pastry with 2 layers heavy-duty foil. Bake at 450° for 5 minutes. Remove foil. Bake 5 to 7 minutes more or until nearly done. Keep warm.For quiche filling: In a skillet cook sausage, onions and garlic until meat is browned; drain well. Stir in chilies and set aside. In a saucepan, combine cheese and flour, add cream. Cook and stir over medium heat until cheese is melted. Add hot pepper sauce. Gradually blend hot cream mixture into eggs. Add meat mixture. Pour into pastry. Bake at 325° for 20 to 25 minutes, or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serves 6.
Recipe categories: Eggs/dairy, Egg, Main dish.
Rating:
Related ingredients:
sugar, cinnamon, salt, water, dairy sour cream
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