Mexican Quiche Recipe
Ingredients
| 250 g 1/2 lb lean ground beef | ||
| 250 g 1/2 lb chicken pepperoni, chopped | ||
| 15 mL 1 tbsp chill spices | ||
| 5 mL 1 tsp ground cumin | ||
| 5 mL 1 tsp dried oregano | ||
| 2 ml 1/2 tsp Cayenne pepper | ||
| 3 fresh tomatoes, In pieces | ||
| Onion | 1 Medium, chopped | |
| Green pepper | 1 , diced | |
| A few drops of hot pepper sauce | ||
| 8 filo pastry sheets | ||
| 50 mL 3 tbsp margarine, melted | ||
| Eggs | 3 | |
| 300 mL 1 1/4 cups skimmed milk | ||
| 2 mL 1/2 tsp ground nutmeg | ||
| 250 mL 1 cup emmental cheese, grated | ||
Directions
Preheat the oven to 190°C(375°F).
Brown the beef and the chicken pepperoni in a saucepan; drain off any excess grease.
Add the chili spices, cumin, oregano and the Cayenne pepper.
Refrigerate for 1 hour.
Add the tomatoes, onion, green pepper and the hot pepper sauce.
In a 25 cm (10") pie plate or a quiche plate, place the 8 filo sheets, brushing them with melted butter.
Spread the meat preparation evenly in the mold.
Combine the eggs, milk, nutmeg and cheese in a bowl and mix well.
Pour into the pie plate.
Brown the beef and the chicken pepperoni in a saucepan; drain off any excess grease.
Add the chili spices, cumin, oregano and the Cayenne pepper.
Refrigerate for 1 hour.
Add the tomatoes, onion, green pepper and the hot pepper sauce.
In a 25 cm (10") pie plate or a quiche plate, place the 8 filo sheets, brushing them with melted butter.
Spread the meat preparation evenly in the mold.
Combine the eggs, milk, nutmeg and cheese in a bowl and mix well.
Pour into the pie plate.
Chef
