Mexican quiche

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 490, total fat 37 G., saturated fats 16 G., proteins 8 G., carbohydrates 28 G., fiber 13 G., cholesterol 250 mg, sodium 912 mg, sugar 0 G.

This unusual quiche was inspired by the Mexican dish enchiladas—filled tortilla tubes baked in a spicy tomato sauce under a layer of grated cheese. Corn tortillas serve as the base of the quiche—convenient for not having to deal with dough! Dip them in the sauce and place them in a pie dish. The quiche base is then filled with a creamy mixture of eggs and heavy cream, topped with grated cheese, roasted poblano peppers, and green onions, and baked until the filling is set. Serve this enchilada quiche with a light jicama salad. A great idea for a light vegetarian dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 large eggs
3/4 cup heavy cream
3 tbsp. l. olive oil
1 small poblano pepper, seeded and thinly sliced
2 green onions, thinly sliced
0.5 cups of grated Mexican cheese mix
1 can (280 g) tomato sauce for enchiladas
3 corn tortillas, 15 cm in diameter, 2 cut in half
1 jicama (0.5 - 0.7 kg.)
Juice of 1 lime
0.5 cup chopped fresh cilantro

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tortilla, poblano pepper, jicama, tomato sauce, lime juice, cilantro, green onions, cheese, eggs, cream

Cooking the dish according to the recipe:

Preheat oven to 200°C.
In a large bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt, and some freshly ground black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the poblano peppers, sprinkle with 1/4 teaspoon salt, and cook until crisp-brown, 5 to 8 minutes. Add to the egg mixture along with the green onions and grated cheese, reserving 2 tablespoons of the cheese; stir to combine.

Pour the tomato sauce into the skillet and bring to a simmer; remove from heat. Using tongs, dip the whole tortilla into the sauce to coat. Place in a 9-inch pie dish. Dip the tortilla halves into the sauce and arrange them on the sides of the dish, rounded edges up. Set aside any remaining sauce.
Pour the egg mixture over the tortilla shell, sprinkle evenly with the reserved 2 tablespoons of cheese, and drizzle with 3 tablespoons of the remaining enchilada sauce. Bake until golden brown and the filling is set, about 25 minutes.
Meanwhile, peel and slice the jicama into strips. Toss in a bowl with lime juice, cilantro, the remaining 2 tablespoons olive oil, and 1/4 cup water; season with salt and pepper. Heat the remaining tomato enchilada sauce over medium heat, thinning with a couple of tablespoons of water if necessary. Cut the quiche into wedges and drizzle with the sauce. Serve with the jicama.

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