Mexican Quiche


One 8 or 9 inch deep dish pastry crust
1-lb lean ground beef
3 large eggs, beaten
1 cup salsa
2 cups shredded cheese, your choice
1 small onion, finely diced
1 tsp cumin (see instructions)
1/2 tsp garlic powder
1/2 tsp onion powder
salt to taste
sour cream
cilantro, chopped
diced tomatoes
black olives


Preheat oven to 350 degrees.

Brown ground beef in a large skillet. Add onion and cook until they are soft and translucent. Drain beef, stir in spices and cook 2 minutes.

Remove from heat and stir in salsa. Add eggs. Fold in cheese and pour mixture into pastry crust. Bake 20 to 25 minutes until crust is golden brown. Remove from oven and let stand 15 minutes. Cut into 6 or 8 wedges and top each wedge with a dollop of sour cream, cilantro, tomatoes, and black olives.

Notes: I used the equivalent amount of Chile powder (2 tsp) instead of the cumin, garlic powder, and onion powder) I also blind baked the crust at the 350 deg., before filling it. Then I baked the quiche for the recommended time.
Course: Lunch
Cuisine: Southwestern
Uploaded by: Kevin Smith
Added on: 2006-11-15 15:38:51