Mexican Style Quiches Recipe


MethodMain Ingredient


 6 inch flour tortillas4
 Jalapeno monterey jack cheese4 Ounce, sliced
 Onion1 Medium, sliced and separated into rings
 Egg1 , beaten
 Wheat germ1⁄2 Cup (8 tbs)
 Skim milk2 Cup (32 tbs)
 Eggs4 , beaten
 Salt1⁄2 Teaspoon
 Chili powder1⁄2 Teaspoon
 Dry mustard1⁄4 Teaspoon


Gently press one flour tortilla in each of four individual au gratin casseroles; top with cheese slices.
Dip the onion rings into the 1 beaten egg then coat liberally with wheat germ.
Top the cheese slices with about two-thirds of the onion rings; reserve remainder.
In saucepan heat milk till almost boiling.
Gradually add the milk to the remaining 4 beaten eggs, blending well; stir in salt, chili powder, and mustard.
Place casseroles in shallow baking pan; place on oven rack.
Divide egg mixture evenly among the casseroles.
Top with reserved onion rings.
Bake in a 350° oven about 30 minutes or till knife inserted off-center comes out clean.
Let quiches stand at room temperature for 5 minutes before serving.
Garnish quiches with parsley sprigs and pickled peppers, if desired.