San Jose Quiche

"A Mexican Twist on a Quiche! No crust, you use tortillas. This is a fun brunch entree."
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn photo by Lavender Lynn
Ready In:
1hr
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • Preheat the oven to 350 degrees.
  • Combine the first 8 ingredients in a skillet. Cook until meat is browned, stirring until it crumbles. Drain the grease from the skillet. Stir in salsa. Set aside.
  • Place half the tortillas in the bottome of an ungreased 11 x 7 x 2 inch baking dish. Spread half the meat mixture over the tortillas. Place half the green chile strips over the meat mixture. Sprinkle with 1 cup of the cheese. Repeat the layers once.
  • Combine eggs and milk. Pour egg mixture over the baking dish. Bake, uncovered, at 350 degrees for 40 to 45 minutes or until eggs are set and lightly browned. Let stand 5 minutes before serving.
  • Garnish with salsa and avocado.

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Reviews

  1. We liked this recipe, but felt it needed more flavor. The second night I served it with enchilada sauce over it and that made a big difference. I would make it again, but adding tomato paste to the meat and adding some salt. It took about 20 ounces of whole green chiles to fully cover the two layers. I will definitely make again with these changes. Thanks for posting Breezermom.
     
  2. This is a wonderful fall night dinner!! I used diced chili's because that is all I had. Garnished with olives and sourcream. Perfect!
     
  3. I did a few changes to this and may give it a try with spicy bulk pork sausage meat next time, all in all this was enjoyed, thanks Breezer!
     
  4. Something between a quiche, a strata, and a tamale pie, this dish is fairly mild but distinctly Mexican in accent, and its appearance is colorful and festive. We made it in a 13x9" glass pan and it came out right on time. It's a pleasure to eat! Made for PRMR, Jan. 09.
     
  5. We loved this twist on a regular quiche! So many layers of great ingredients! Loved using tortillas as the "crust". This turned out so well and was great for lunch the next day too!
     
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Tweaks

  1. This is a fantastic recipe. The whole family enjoyed this very much. We did substitute sausage for the ground beef, because we had this for breakfast. We also used diced green chiles in the meat mixture because I grabbed the wrong can at the store. And we used flour tortillas instead of corn (personal preference). The seasonings are perfect in this dish. I plan on taking this to a Christmas brunch, and hope they enjoy it as much as we did! Thanks for sharing! Made for PRMR.
     
  2. Well, we just LOVED this dish. I did have to make some substitutions, due to lack of items in the pantry...I used ground buffalo instead of beef, and fresh jalapenos instead of the green chilies, and since I had no corn tortillas I used organic multi-grain & flax seed wraps instead. THIS TURNED OUT GREAT! The flavors were so nice, a great mix of spices and peppers. I only had 1/2 cup salsa, so I mixed a small can of Rotel with that, and the green chilies in the Rotel added just the right taste. This one goes in the keeper cookbook. Thanks breezermom :) Made for Everyday is a Holiday Tag, Dec 2008.
     
  3. What an awsome recipe. I used one can of green chillis, DH doesn't like spicy as much as I do :) Very easy to put together and loved the flavor. I also used egg beaters and 1 cup of milk instead of eggs and 1 1/2 c of milk. Great flavor.
     

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