April 7, 2001
Tex-Mex Quiche
Tex-Mex Quiche.
I did this the other night with some leftover Refritos Negro (mashed black beans) and some mildly spiced leftover hamburger. Even with a salad I ate almost all of the quiche myself. This is an adaptation from two recipes in Ann Lindsay Greer’s book “Creative Mexican Cooking”, 1985.
| Ingredients | Procedure |
| Pie crust in a 9″ pie pan | Make your favorite pie crust or buy one. Preheat the oven to 400 and put pie crust into oven (do not prick crust) Bake for 10 minutes and cool (for 30 more minutes) |
| 6 to 8 oz of Grated Cheddar Cheese | Spread 1/2 of cheese on bottom of cooled pie crust |
| 3/4 of a 4oz. can of diced green chilis | |
| 3 eggs | |
| 1 cup half and half | In a bowl, mix well eggs, half and halt and a touch of salt and pepper |
| 1/2 cup left over taco meat | see below if you don’t have any. |
| l/2 cup left over refried beans | Spread bits of meat and beans over the cheese. Spread chili’s about. |
| Add the egg mixture and top with the remaining cheese Bake in a 375 degree oven 35 to 40 minutes or until a knife comes out clean. Make the salad while it cools. |
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| Variation | use 5 to 6 corn tortillas softened in hot oil (pat dry in paper towels to remove excess oil) overlapped to make the crust. Works well. |
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