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Serve this quiche with salsa and sour cream—south of the border never tasted so good.
20 minutes preparation, 35-40 minutes baking
Makes 6 servings
Filling
½ pound ground beef
1 large clove garlic, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (4 ounces) whole green chilies, drained and thinly sliced
½ cup sour cream
½ cup milk
2 large eggs
1 tablespoon cornstarch
1 ½ cups shredded jalapeno Jack cheese or Cheddar cheese (about 6 ounces)
Topping and Garnish
1 small green onion, chopped
1 medium jalapeno pepper, cut into thin strips
Tomato wedges
Sprigs of fresh cilantro
1.In a skillet over medium heat, cook beef and garlic, stirring frequently, until browned, 7 minutes. Drain off grease. Add chili powder, cumin, and chilies; cook, stirring, 2 minutes. Remove from heat.
2.Preheat oven to 350F.
3.Mix together sour cream, milk, eggs, and cornstarch until blended.
4.Mix sour cream mixture into beef mixture. Stir in cheese. Pour filling into prepared crust. For topping, sprinkle green onion and jalapeno pepper over filling.
5.Bake quiche until golden and a knife inserted in the center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool slightly. Garnish with tomato wedges and cilantro.
From Great American Home Baking
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