MINI TOSTADA QUICHES
VICKIE'S MINI TOSTADA QUICHES I've been frustrated watching my co-workers gobble down quiche at weekly staff meetings, so when my turn came, I decided to come up with an easy & yummy quiche that I can eat. I will definately be making these again! 12 corn tortillas 1 cup canola oil 1 can black beans, drained ¼ lb. cooked taco meat* (cooked ground meat seasoned the way you like it!) ¼ onion, chopped 1 small can mild green chilis Handful minced fresh cilantro 3 eggs 1 cup cream 1 cup milk Salt & pepper to taste 1 small can sliced black olives (I used the jalapeño olives) 1 bag shredded Mexican style cheese Soft fry the tortillas in hot oil, and gently shape into muffin pan (it is OK if the shells tear a bit). Layer in the beans, meat, onion, cilantro and chilis. In a bowl beat the eggs, cream, milk and salt & pepper lightly. Pour egg mixture into shells, filling about ¾ (you may have to add more after the egg mixture settles. Top each with cheese and olives. Bake @ 350° for 35-45 minutes, until just set (they will set a little more while cooling). Let stand 10 minutes & serve. Can be made a day ahead and reheated in oven or microwave. Makes 12 individual quiches. *These are also very good made vegetarian by either omitting the meat or substituting it with chopped mushrooms. I made some using mushrooms and some with ground turkey for a staff meeting (I used Jack cheese on one and Cheddar on the other so we could tell them apart), and the staff devoured them! _________________ Vickie B. "The Gilroy Sister"
VICKIE'S MINI TOSTADA QUICHES I've been frustrated watching my co-workers gobble down quiche at weekly staff meetings, so when my turn came, I decided to come up with an easy & yummy quiche that I can eat. I will definately be making these again! 12 corn tortillas 1 cup canola oil 1 can black beans, drained ¼ lb. cooked taco meat* (cooked ground meat seasoned the way you like it!) ¼ onion, chopped 1 small can mild green chilis Handful minced fresh cilantro 3 eggs 1 cup cream 1 cup milk Salt & pepper to taste 1 small can sliced black olives (I used the jalapeño olives) 1 bag shredded Mexican style cheese Soft fry the tortillas in hot oil, and gently shape into muffin pan (it is OK if the shells tear a bit). Layer in the beans, meat, onion, cilantro and chilis. In a bowl beat the eggs, cream, milk and salt & pepper lightly. Pour egg mixture into shells, filling about ¾ (you may have to add more after the egg mixture settles. Top each with cheese and olives. Bake @ 350° for 35-45 minutes, until just set (they will set a little more while cooling). Let stand 10 minutes & serve. Can be made a day ahead and reheated in oven or microwave. Makes 12 individual quiches. *These are also very good made vegetarian by either omitting the meat or substituting it with chopped mushrooms. I made some using mushrooms and some with ground turkey for a staff meeting (I used Jack cheese on one and Cheddar on the other so we could tell them apart), and the staff devoured them! _________________ Vickie B. "The Gilroy Sister"