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2 - 'ready to bake' pie crusts
5 - large
1.5 cups - half & half
8 oz - cheddar/Monterey jack cheese (shredded fine)
12 oz - bacon (fried crisp)
1/2 cup - diced green bell pepper
1/2 cup - diced red bell pepper
1/2 cup - diced green
1/2 cup - diced yellow
1 - large pickled jalapeno chopped fine
4 oz - button
2 tbsp - fresh garlic, chopped fine
1/2 stick -
1 tbsp- chilli powder
1 tbsp - fajita seasoning
1 tbsp - salt
1 tbsp - coarse ground black pepper
How to Make Tex-Mex Quiche
Preheat the oven to 350 degrees C.
Prepare pie crusts according to directions for pre-baked pie crust and bake for 8-10 mins or until the ridges start to turn light brown.
Remove from the oven and set on a cookie cooling rack.
Fry the bacon until it turns crispy, remove and drain it on paper towel.
When it becomes cool and crisp, chop it finely.
In a small frying pan, heat the olive oil and half of the butter.
Add the mushrooms, bell peppers, yellow onions and garlic.
Sautee until mushrooms transforms to a light tan colour (about 10 mins).
Remove from heat and cool in a bowl.
Take the remaining half of butter and put in a freezer.
In a large bowl, break eggs and beat.
Add the butter and eggs and mix well.
Add green onion tops, diced jalapeno, shredded cheese, and all the spices.
Then add the chopped bacon and mix again.
Add the sauteed mushrooms, bell peppers, garlic, and yellow onions using a slotted spoon to remove any excess liquid.
Mix again until the egg mixture is combined with all other ingredients.
With a large ladle, fill each cooled, pre-cooked pie crust till 1/4 inch of the top ridge.
Take the frozen butter or margarine and cut into small pieces.
Put about 10 pieces of the chunks of butter on top of the egg mixture.
Bake in an oven at 350 degree C oven for 35 mins or until top of the egg mixture just starts to turn golden brown.
Remove from oven and place on a cooling rack.
Let it cool for an hour.
Slice into 8 equal portions and serve with a fresh Caesar salad.
Cover any leftovers with plastic wrap and keep them refrigerated.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.