30 June 2016

Mexican Quiche

1  Pillsbury crust, unbaked
2  Eggs, beaten
1/2 cup  Mayonnaise (I use low-fat)
1/2 cup  Milk
1 T.  Cornstarch
Salt and Pepper
1 to 1-1/2 cups  Cheese, grated. 
(I like to grate my own because they add cellulose to pre-grated cheese, so it gets oily.) (I used cheddar-Jack, but any flavor you choose works.)
1/2 to 3/4 cup Filling--meat, veggies, etc. 

1. Preheat oven to 350°. 
2. Press crust into pie plate or springform pan or quiche dish. 
3. Mix together beaten eggs, milk, mayonnaise, cornstarch. Set aside. 
4. Sprinkle filling over unbaked crust. 
5. Evenly spread grated cheese over filling. 
6. Pour egg mixture over filling and cheese. (I then use a fork to gently coach some egg into the crevices. Just a bit.)
7.  Salt lightly and pepper. 
8.  Place on rack just below center of oven. Bake 30-35 minutes at 350°.  

The filling I used was a leftover ground beef/black bean taco mixture, so the quantity below will make 3 quiches, or have tacos for dinner the night before you bake one quiche!

1 lb.  Ground beef, browned and drained of any fat. 
3 T.  Taco seasoning, dry 
*1/2 pkg.  Onion soup mix [optional]
1  6 oz. can  Tomato sauce (or less) (You can use salsa instead.)
1/2 cup   Water
1  can  Black beans
Hot sauce, if desired. 
Cilantro, chopped

1. Add all ingredients except black beans to browned ground beef. 
2. Bring to a high simmer; lower flame. Simmer until liquid is almost completely evaporated. 
3. Drain and rinse black beans with cold water. Stir into meat mixture. 
4. Add hot sauce, if desired. 
5. Sprinkle with freshly chopped cilantro. 

*We stopped adding the onion soup mixture due to it's very high sodium content. 

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