Cheesy Fiesta Quiche

Wake up your brunch guests with a quiche that's filled with the flavors of Mexico.

Yield

6 servings

Crust Ingredients

1 (4.6 ounce) box Old El Paso® White Corn Taco Shells (12 shells)
3 tablespoons butter or margarine, melted

Filling Ingredients

3 eggs
1 cup small-curd cottage cheese
8 ounces (2 cups) shredded Mexican 4-cheese blend
1/2 cup milk
2 tablespoons butter or margarine, melted
1/3 cup all-purpose flour
1/2 teaspoon baking powder
2 tablespoons drained Old El Paso® Chopped Green Chiles (from 4.5-ounce can)
2 tablespoons chopped ripe olives

Topping Ingredients

6 tablespoons sour cream
6 tablespoons Old El Paso® Thick 'n Chunky Salsa

Directions

Preheat oven to 325°F (163°C). In food processor or blender, crush taco shells until very fine. In medium bowl, mix crushed taco shells and 3 tablespoons melted butter. Press in bottom and up side of 9-inch glass pie pan.

Bake at 325°F (163°C). for 15 minutes.

Meanwhile, in large bowl, beat eggs. Add all remaining filling ingredients except chiles and olives; beat with electric mixer on medium speed until well blended. Stir in chiles and olives.

Remove partially baked crust from oven; increase oven temperature to 400°F (204°C). Pour filling into crust.

Return to oven; bake for 10 minutes. Reduce oven temperature to 325°F (1663°C).; bake an additional 25 to 35 minutes or until center is slightly puffed and light golden brown. Cool 10 minutes.

Cut quiche into wedges; place on individual serving plates. Top each with 1 tablespoon sour cream and 1 tablespoon salsa. If desired, garnish plates with tortilla chips.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 55 minutes

Nutritional Information

1 Serving (1 Serving): Calories 470 (Calories from Fat 300), Total Fat 34 g (Saturated Fat 18 g, Cholesterol 185 mg; Sodium 720 mg; Total Carbohydrate 23 g (Dietary Fiber 2 g, Sugars 4 g), Protein 20 g; Exchanges: 1 1/2 Starch; 2 High-Fat Meat; 3 1/2 Fat; Carbohydrate Choices: 1 1/2

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