Quiche Recipes > Quiche Pans > Quiche - Cookbooks
| | Buenos Dias Brunch
Mexicali Quiche with Avocado Topping
six 6 inch corn tortillas
1/2 pound of ground hot pork sausage
1/4 cup of finely chopped onion
1 tablespoon of chili powder
1 teaspoon of ground cumin
3 large eggs, lightly beaten
one 4.5 ounce can of chopped green chiles, divided
1 1/2 cups of half and half
1/2 teaspoon of salt
1/8 teaspoon of pepper
1 1/2 cups (6 ounces) of shredded Monterey Jack cheese, divided
Avocado Topping
Dip each tortilla in water to soften; drain on paper towels. Place tortillas in 6 lightly greased 10 ounce custard cups; set aside. Cook the sausage and next 3 ingredients in skillet over medium heat until meat is browned, stirring until it crumbles; drain and set aside.
Combine eggs, half of green chiles, and the next 3 ingredients in a large bowl; stir in sausage mixture. Spoon half of egg mixture evenly into tortilla shells; sprinkle with half of cheese. Pour remaining egg mixture evenly over cheese. Bake at 350ºF. for 20 minutes. Sprinkle with remaining cheese, and bake 5 additional minutes. Remove from oven and let stand 5 minutes. Remove from custard cups, and sprinkle with remaining green chiles. Serve with Avocado Topping. Yield 6 servings
Avocado Topping
1 avocado, peeled and mashed
1 tomato, peeled, seeded, and chopped
1 clove garlic, minced
1 to 2 tablespoons of lime juice
Combine all ingredients in a small bowl. Yield: 1 1/2 cups
Note: To make Mexicali Quiche in a 9 inch deep dish pieplate, soften 8 corn tortillas in boiling water, as directed; place in lightly greased pieplate, overlapping and extending tortillas about 1/2 inch over edge. Spoon half of egg mixture into shell; sprinkle with half of cheese, and spoon remaining egg mixture over cheese. Bake at 350 for 30 minutes. Sprinkle with remaining cheese and bake an additional 5 minutes. Remove from oven, and let stand 5 minutes. Sprinkle with remaining green chiles. Serve with Avocado Topping. Yield: one 9 inch quiche
Fruit Salad with Citrus Cilantro Dressing
3 cups of fresh pineapple chunks or one 200 ounce can of pineapple chunks in juice, drained
2 cups of pink grapefruit sections, about 3 grapefruit
2 cups of fresh strawberry slices
Citrus Cilantro Dressing
1 tablespoon of chopped fresh cilantro
Combine pineapple chunks, grapefruit, strawberry, and mango in a bowl; toss with Citrus Cilantro dressing and sprinkle with cilantro. Cover mixture, and chill 1 hour. Serve salad with a slotted spoon. Yield: 6 to 8 servings
Citrus Cilantro Dressing
1/3 cup of orange juice
1/3 cup of fresh lime juice
3 tablespoons of chopped fresh cilantro
2 tablespoons of honey
Combine orange juice, lime juice, and cilantro in a small saucepan. Bring to a boil, reduce heat, and simmer 5 minutes. Pour mixture through a wire mesh strainer into a bowl, discard cilantro. Stir in honey. Yield: about 1/2 cup.
Mexican Coffee
1/2 cup of ground dark roast coffee
1 tablespoon of ground cinnamon
1/4 teaspoon of ground nutmeg
5 cups of water
1/4 cup of firmly packed dark brown sugar
1/3 cup of chocolate syrup
1 cup of milk
1 teaspoon of vanilla extract
Sweetened whipped cream
Garnish: ground cinnamon
Place coffee in coffee filter or filter basket, add ground cinnamon and nutmeg. Add water to coffeemaker, and brew.
Combine brown sugar, chocolate syrup and milk in a large heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Stir in coffee and vanilla. Serve immediately with a dollop of whipped cream; garnish, if desired. Yield: 6 1/2 cups |
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