Tijuana Quiche Recipe
Summary
Preparation Time5 MinCooking Time18 Min
Ready In23 MinDifficulty LevelMedium
Health IndexJust EnjoyServings4
Ingredients
| Monterey jack cheese | 2 Cup (16 tbs), shredded | |
| Cheddar Cheese | 1 Cup (16 tbs), shredded | |
| Pastry crust - 1 (9-inch), baked | ||
| Green chiles- 1 (4-ounce) can, chopped; discard seeds and pits | ||
| Half and half- 1 cup, room temperature | ||
| Salt | 1/4 Teaspoon | |
| Cumin | 1/8 Teaspoon | |
| Eggs- 3, slightly beaten, room temperature | ||
Directions
GETTING READY
1. Over the bottom of the baked pie crust, sprinkle half of the Cheddar and all the Jack cheese, distribute chilies throughout.
2. Save 2 tablespoon chilies and keep aside with half the Cheddar cheese.
MAKING
3. In a 4-cup measure, heat half and half with salt and cumin on High for 2-1/2 to 3 minutes, stir occasionally.
4. Cook to thicken slightly and do not let it boil.
5. In a large mixing bowl, take eggs and slowly stir half and half.
6. Pour mixture into the pie crust.
7. Top with remaining Cheddar cheese and chilies lightly over pie filling.
8. Raise shelf.
9. Cook on Low for 10 minutes; turn once.
10. Brown for 4 to 5 minutes; turn once.
SERVING
11. Serve hot or cold.
1. Over the bottom of the baked pie crust, sprinkle half of the Cheddar and all the Jack cheese, distribute chilies throughout.
2. Save 2 tablespoon chilies and keep aside with half the Cheddar cheese.
MAKING
3. In a 4-cup measure, heat half and half with salt and cumin on High for 2-1/2 to 3 minutes, stir occasionally.
4. Cook to thicken slightly and do not let it boil.
5. In a large mixing bowl, take eggs and slowly stir half and half.
6. Pour mixture into the pie crust.
7. Top with remaining Cheddar cheese and chilies lightly over pie filling.
8. Raise shelf.
9. Cook on Low for 10 minutes; turn once.
10. Brown for 4 to 5 minutes; turn once.
SERVING
11. Serve hot or cold.
Chef
