Spanish Quiche

My boys love eggs and cheese, so I thought this quiche might be a hit with them.

3 flour tortillas
16 oz. refried beans
4 oz. diced chiles
1/2 cup green onion, chopped
4 oz. grated cheddar cheese
1 3/4 cups egg substitute or seven eggs, scrambled
1/4 cup milk
1/4 lb. ground chorizo (optional)

Preheat oven to 350 degrees.

Spray a 9-inch pie pan with cooking spray.

If using chorizo, cook in a medium-sized skillet. Using a wooden spoon to crumble.

Cut two tortillas in half and place each half in the pan so that the rounded edge is 1/4 inch above the rim. Place the third tortilla in the center of the pan.

Spread beans over tortillas. (I only used about 1/3 of the beans.)

Top with chiles, onions and cheese. Mix eggs with milk and pour over the top. Put chorizo on top if you are using it.

Bake for 50 minutes or until knife inserted in the center come out clean. Let it sit for 10 minutes before cutting into wedges.

We had this with refried beans and fruit salad.

Did I change anything? I added the chorizo. I didn’t use all the beans in the quiche and I used about 1/2 the onions.

What did the family think? Whew! That chorizo was SPICY! Which is exactly why hubby and I liked it and the boys did not. Our youngest likes spicy, but this was a little much. Since the chorizo was on top, I just had them flip their quiche over and eat it from the bottom until they hit the chorizo part.

from Quick & Healthy, Vol.II

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Filed under Breakfast, Definitely Making it Again, Lent, Spicy, Vegetarian

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