Mexican Quiche

Submitted by Pureyum

"After experimenting with many quiche recipes, I wanted something with a Mexican flair...so I created my own version. It's not spicey hot, but it's full of flavor like nacho's...Drizzled with your favorite hot sauce or garnished with jalepeno's will make it as hot as you like."

 

• Ready In: 1hr 20mins
• Ingredients: 18
• Yields: 1 deep dish pie
• Serves: 8-12

ingredients

• 9 inches unbaked pie crusts (deep dish)
• 5 eggs
• 1 (1 ounce) package taco seasoning
• 1 lb ground sirloin
• 1 1⁄4 cups half-and-half
• 1⁄2 cup sour cream
• 1 1⁄2 tablespoons butter
• 1 1⁄4 cups monterey jack pepper cheese (freshly shredded)
• 1⁄2 cup extra-sharp cheddar cheese (freshly shredded)
• 1⁄2 bell pepper (diced)
• 1 jalapeno (seeded, finely diced)
• 4 tablespoons green chilies (canned diced)
• 1 bunch green onion (thinly sliced)
• 2 roma (tomatoe's seeded, diced)
• 2 tablespoons black olives (sliced)
• 2 tablespoons cilantro (finely chopped)
• 1⁄2 teaspoon salt
• 1 teaspoon black pepper

directions

1. Pre heat oven at 400 degrees.
2. Fit pie crust into a deep dish pie plate. Cover so it won't dry out while preparing ingredients.
3. Prepare ground sirloin with Taco seasoning per pkg. instructions -- set aside 2 cups.
4. Heat butter in skillet, add bell pepper, green onion saute until softened.
5. In a small bowl, combine bell pepper, green onion, jalepeno, green chiles and tomatoes.
6. In a large bowl, whisk eggs, half and half, with sour cream until well blended, gently stir in all remaining ingredients, except hamburger and olives.
7. Gently press the 2 cups of seasoned ground sirloin in bottom of pie, gently pour in egg mixture, top with olives.
8. Cover with tented foil, bake 45 minutes -- remove cover, continue baking another 15-20 minutes or until center of pie is firm. Allow to cool for at least ten minutes before serving.