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

Cheesy Fiesta Quiche

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

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  • prep time 25 min
  • total time 1 hr 20 min
  • ingredients 13
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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