Mexican Style Quiches Recipe
Ingredients
| Flour tortillas | 4 6 inch | |
| 4 ounces Monterey Jack cheese with peppers, sliced | ||
| Onion | 1 Medium, separated into rings | |
| Egg | 1 , beaten | |
| Wheat germ | 1/2 Cup (16 tbs) | |
| Skim milk | 2 Cup (16 tbs) | |
| Eggs | 4 , beaten | |
| Salt | 1/2 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
Directions
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.
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.
Chef
