SOUTHWESTERN QUICHE
Steps:
- In a greased 9-in. pie plate, arrange tortillas in an overlapping pattern so that they cover sides and bottom of pie plate, forming a crust. Set aside., In a large skillet, cook chorizo over medium heat until fully cooked; drain and set aside. In the same skillet, saute mushrooms in butter until tender. Add onion, salt and pepper; cook 2 minutes longer., In a large bowl, combine the eggs, half of the cheese, chorizo, cream, tomato, garlic powder and cumin. Stir in mushroom mixture. Pour into pie plate; top with remaining cheese. Cover edges of quiche with foil so tortillas do not burn., Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and avocado if desired.
Nutrition Facts : Calories 662 calories, Fat 50g fat (24g saturated fat), Cholesterol 287mg cholesterol, Sodium 1376mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.
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Umer Shafi
[email protected]This quiche is a great way to use up leftover vegetables. It's also a great dish to make for a crowd.
Ms Juina Akter
[email protected]This is one of my favorite recipes. I love the combination of flavors and the crust is always perfect.
Shakel Baloch
[email protected]This quiche was a total disaster. The crust was soggy and the filling was runny. I'm not sure where I went wrong.
Zohaib jameel
[email protected]This quiche was a bit too complicated to make. I think I'll stick to simpler recipes in the future.
Adam Beaty
[email protected]I found this quiche to be a bit too dry. I think it could have used more cheese or milk.
Dewan Sahin
[email protected]This quiche was a bit bland for my taste. I think it could use more seasoning.
James James Ademola
[email protected]This is the best quiche I've ever had. The crust is flaky and the filling is creamy and flavorful. I will definitely be making this again.
Alyssa Woods
[email protected]This quiche is so easy to make and it's always delicious. I love that I can customize it with my favorite vegetables.
Simphiwe Khoza
[email protected]I'm not a vegetarian, but I really enjoyed this veggie quiche. It's a great way to get your daily dose of vegetables.
Virgil “CryingTea” Coffee
[email protected]This is a great recipe for a potluck or brunch. It's easy to make and always a hit.
Sharon Martin
[email protected]I've never been a fan of quiche, but this recipe changed my mind. The crust was perfectly flaky and the filling was creamy and flavorful.
meheraj Hossain
[email protected]This quiche was a little too spicy for my taste, but my husband loved it. I think next time I'll use mild salsa instead of hot salsa.
Ari Deleve
[email protected]I was a bit skeptical about the combination of flavors in this quiche, but I was pleasantly surprised. The sweetness of the corn and peppers paired perfectly with the spiciness of the black beans.
Inayat Jaan
[email protected]This is one of my go-to recipes for a quick and easy breakfast or lunch. It's also a great way to use up leftover veggies.
Mary Larsh
[email protected]I've made this quiche several times now and it's always a crowd-pleaser. The crust is flaky and buttery, and the filling is savory and satisfying. I love that it's packed with veggies, too.
Rohit Deewana
[email protected]This quiche was a hit at our last brunch! The flavors of the roasted peppers, corn, and black beans were perfectly balanced, and the cheese and eggs held everything together beautifully. I'll definitely be making this again soon.