Monday, September 13, 2010

What a Guy & Taco Quiche!

My hubby was feeling domestic this weekend. I came down with a bad cold so he thought he'd cook some meals! Boy did he! And mind you, I had nothing to do with what he cooked! Honest! Each day I would wake up from a nap with a yummy meal waiting. He gets all his recipes off the Internet and puts his own twist on them. The first evening was a Creamy Chicken dish with brown rice he cooked in the crock pot! Oh, and chocolate brownies! The next morning when I woke up he served a Taco Quiche for breakfast! I never made a taco quiche and it was soooo good! Then that evening he made a huge batch of his famous chicken soup that will last for several meals. It was so nice to have some homemade meals when I was sick! What a guy! He was happy when I told him I wanted to share the Taco Quiche recipe on my blog! He emailed me the recipe! LOL!
Enjoy!





Taco Quiche

4 flour tortillas or hubby used 1 LARGE burrito flour tortilla
1/2 pound lean ground beef
1/2 cup chopped onions
1 clove garlic, minced
1/2 (3-ounce) can chopped chili peppers (optional)
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon ground cumin
1 cup shredded cheddar cheese or monterey jack cheese
4 eggs, beaten
1 cup sour cream
Toppings (see below)

Preheat oven to 350 degrees F. Grease a quiche dish. (Hubby used a 9 inch glass dish and didn't have to tear the large tortilla. It fit perfect). Line the quiche dish with the flour tortillas, tearing to fit. NOTE Only use one (1) layer of tortillas in the quiche dish.
In a large frying pan over medium-high heat, saute the ground beef and onions until the beef is cooked; remove from heat and drain of any excess fat. Add garlic, chili peppers, chili powder, salt, oregano, and cumin, stirring to combine the ingredients. Spoon the beef mixture into the tortilla-lined quiche pan.
Spoon the shredded cheese over the meat mixture.
In a small bowl, beat the eggs well. Blend in the sour cream. Pour egg mixture on top of the cheese in the quiche pan.

Baked approximately 45 to 50 minutes until the eggs are set. Remove from oven and let sit for 5 minutes before serving. When ready to serve, top with the toppings of your choice.

Topping Suggestions:
Chopped tomato
Shredded lettuce
Sour Cream
Sliced black olives
Hot Sauce or Salsa
Makes 4 servings.

***Hubby also added to the quiche mixture:
a little sweet corn
a little schillings taco seasoning (increase taste)
couple sprinkles of black ground pepper
and mild fresh salsa on the side.

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