Cheesy Fiesta Quiche
From mountainmama 15 years agoIngredients
- Crust shopping list
- 1 (4.6-oz.) box white corn taco shells (12 shells) shopping list
- 3 tablespoons butter or margarine, melted shopping list
- Filling: shopping list
- 3 eggs shopping list
- 1 cup small-curd cottage cheese shopping list
- 8 oz. (2 cups) shredded Mexican 4-cheese blend shopping list
- 1/2 cup milk shopping list
- 2 tablespoons butter or margarine, melted shopping list
- 1/3 cup all-purpose flour shopping list
- 1/2 teaspoon baking powder shopping list
- 2 tablespoons drained Chopped Green Chiles (from 4.5-oz. can) shopping list
- 2 tablespoons chopped ripe olives shopping list
- Topping: shopping list
- 6 tablespoons sour cream shopping list
- 6 tablespoons Thick 'n chunky salsa shopping list
How to make it
- Heat oven to 325°F. In food processor or blender, crush taco shells until very fine. In medium bowl, mix crushed taco shells and 3 tablespoons melted butter. Press in bottom and up side of 9-inch glass pie pan. Bake at 325°F. for 15 minutes.
- Meanwhile, in large bowl, beat eggs. Add all remaining filling ingredients except chiles and olives; beat with electric mixer on medium speed until well blended. Stir in chiles and olives.
- Remove partially baked crust from oven; increase oven temperature to 400°F. Pour filling into crust.
- Return to oven; bake at 400°F. for 10 minutes. Reduce oven temperature to 325°F.; bake an additional 25 to 35 minutes or until center is slightly puffed and light golden brown. Cool 10 minutes.
- Cut quiche into wedges; place on individual serving plates. Top each with 1 tablespoon sour cream and 1 tablespoon salsa. If desired, garnish plates with tortilla chips.
People Who Like This Dish 2
- greekgirrrl Long Island, NY
- clbacon Birmingham, AL
- minitindel THE HEART OF THE WINE COUNTRY, CA
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The Rating
Reviewed by 9 people-
oh yummy that looks terrific .........five mama
minitindel in THE HEART OF THE WINE COUNTRY loved it
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