Tex-Mex Quiche
Ingredients
| 1 pastry dough for 9 inch pie | ||
| 1 lb ground chuck | ||
| 2 tsp kosher salt | ||
| 1 tsp garlic powder | ||
| 2 tsp ground cumin | ||
| 2 tsp chili powder | ||
| 2 tbs fresh cilantro, chopped | ||
| 1 jalapeno, seeded and chopped | ||
| 1/4 cup scallions, chopped | ||
| 1 14 oz can of roma tomatoes, drained and chopped | ||
| 6 eggs | ||
| 1 and 1/2 cups of Mexican shredded cheese blend |
- Preheat oven to 375 degrees.
- Line a 9 inch pie dish with pastry dough. Alternatively you may us frozen store brought pie crusts.
- In a saute pan add the ground beef and brown using medium heat. Remove from heat and drain off fat using a wire strainer.
- Add meat to a bowl and stir in garlic powder, cumin, chili powder, cilantro, jalapeno and scallions and mix well.
- Beat the eggs in a large bowl and add the cheese. Pour over the meat mixture and mix well.
- Pour the mixture into the pie shell and bake for about 1 hour or until top is golden brown.
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