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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Wake up your family with a quiche that's filled with the flavors of Mexico. The big guy will love you and so will the teenagers. A Winner! Ingredients:
crust |
1 (4.6-oz.) box white corn taco shells (12 shells) |
3 tablespoons butter or margarine, melted |
filling |
3 eggs |
1 cup small-curd cottage cheese |
8 oz. (2 cups) shredded mexican 4-cheese blend |
1/2 cup milk |
2 tablespoons butter or margarine, melted |
1/3 cup all-purpose flour |
1/2 teaspoon baking powder |
2 tablespoons drained chopped green chiles (from 4.5-oz. can) |
2 tablespoons chopped ripe olives |
topping |
6 tablespoons sour cream |
6 tablespoons thick 'n chunky salsa |
Directions:
1. 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.
2. 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.
3. Remove partially baked crust from oven; increase oven temperature to 400°F. Pour filling into crust.
4. 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.
5. 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.
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