We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Cheesy Fiesta Quiche

(18)
  0 reviews
No Image For Recipe
  • 25 min prep time
  • 1 hr 20 min total time
  • 13 ingredients
  • 6 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Wake up your brunch guests with a quiche that's filled with the flavors of Mexico.

Bake-Off® Contest 41, 2004
Gretchen Koch
Rocky River, Ohio

Ingredients

Crust

1
(4.6-oz.) box Old El Paso™ 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 Old El Paso™ Chopped Green Chiles (from 4.5-oz. can)
2
tablespoons chopped ripe olives

Topping

6
tablespoons sour cream
6
tablespoons Old El Paso™ Thick 'n Chunky Salsa

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
Calories from Fat
300
% Daily Value
Total Fat
34g
52%
Saturated Fat
18g
90%
Cholesterol
185mg
62%
Sodium
720mg
30%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
8%
Sugars
4g
4%
Protein
20g
20%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
2%
2%
Calcium
40%
40%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved