How To make Tostado Quiche
1 frozen deep dish pastry shell -- (9-inch)
2 avocados
peeled, seeded and
mashed 1 garlic clove :
minced
3 Tbsp. lemon juice
1 tomato peeled, seeded and
chopped 1 Can whole green :
(4 oz.)
chilies seeded and chopped 1/4 Tsp. hot pepper sauce
8 Oz. ground beef
1/4 C. chopped onion
1 Tbsp. taco seasoning mix :
(1 to 2)
1 1/2 C. shredded Cheddar cheese (6 oz.)
3 eggs -- slightly beaten
1 1/2 C. half and half
1/2 Tsp. salt
1/8 Tsp. pepper
corn chips chopped tomatoes shredded lettuce
Preheat oven to 400 degrees. Let frozen pastry shell stand at room temperature for 10 minutes. Do not prick the pastry shell. In a small bowl mix avocados, garlic and lemon juice. Stir in one chopped tomato, one tablespoon green chilies and hot pepper sauce. Cover and refrigerate. Bake pastry shell 7 minutes. Remove from oven; set aside. Reduce oven temperature to 375 degrees. In a medium skillet combine ground beef, onion, remaining green chilies and taco seasoning mix. Cook over medium high heat, stirring occasionally, until ground beef is browned and onion is tender. Drain ground beef mixture. Layer cheese and then ground beef mixture in the pastry shell. In a medium bowl combine eggs, half and half, salt and pepper. Beat with a fork or whisk until mixed well, but not frothy. Pour egg mixture over ground beef. Bake 45 minutes or until knife is clean. Let stand 10 minutes. Garnish with lettuce, tomato and avocado mixture.
How To make Tostado Quiche's Videos
The Cutest Mexican Tostada Cups ~ Cinco de Mayo Recipe
Learn how to make the cutest Mexican tostada baskets. Great for a party! Fun to make. Mexican tostadas that can be served not only as snacks but as appetizers, main entrees and even desserts! Enjoy.
The Cutest Mexican Tostada Cups ~ Cinco de Mayo
INGREDIENTS
8 - 6 flour tortillas
olive oil
Preheat oven to 350 degrees
Brush entire tortilla with olive oil, or oil of
your choice.
Turn muffin pan upside down. Form tortilla
by lightly pressing down inside muffin form
and forming a bottom. You may need to hold
down for 15-30 seconds and it will hold its
form.
Bake at 350 degrees for 15 minutes or until
edges are lightly golden.
Remove from the oven and let cool for 5-10
minutes before removing.
Fill with the foods of your choice.
Can make them for appetizer, entree or
even dessert.
Enjoy.
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Shrimp & Asparagus Quiche
I love quiche! Especially for Sunday brunch alongside a homemade bloody mary or mimosa. Leftover quiche for lunch or breakfast during the work week is a bonus!
Ingredients
1 refrigerated pie crust
2/3 cup chopped sweet onion
12 asparagus tips, trimmed to 4 inches
1 1/2 cups small shrimp, peeled and deveined
4 large eggs
2/3 cup heavy cream
1/3 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated or ground nutmeg
1 1/2 cups shredded cheese of your choice
(Reserve 1/2 cup)
AIR FRYER BREAD |Multi-Purpose Dough Part 2|Soft Dinner Rolls
Check out my baked and fried (in oil) version of this Multi-Purpose dough in my previous video here????
✔️Multi-Purpose Dough
1 whole egg [60 grams]
3 tbsp sugar [38 grams]
2 tsp instant yeast [6 grams]
1 cup fresh milk [240 ml] (lukewarm)
1/4 cup oil (any cooking oil)
3 cups all purpose flour [405 grams]
1/2 tsp salt [3 grams]
✅Air fry @ 125 C (260F) for 10 mins. or add up time if it needs it.
Air fryer Model: Philips HD9200/91 4.1 Liter
NOTE:
1. Cooking / Baking time & temp may vary on the type and size of air fryer so alter it accordingly.
2. Pre-heat the air fryer if preferred.
2. The bread gets browned only on top & its bottom may look pale/white since the heating element of a regular air fryer is only on top. If preferred, the bread can be flipped once its top has turned brown then bake/fry for another few minutes until it's brown. Air frying the bread for longer time without flipping it may result to a toasted top crust.
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10 Minutes Breakfast Egg Toast Recipe In Air Fryer
10 Minutes Breakfast Egg Toast Recipe In Air Fryer
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Collard Quiche
A great recipe for Collard Quiche! For more great recipes, visit
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Margaret Holmes is committed to providing only the freshest southern vegetables to your table. We provide a full line of Southern-Style canned products including classic southern vegetables, slow-simmered seasoned southern vegetables and peaches.
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Beth's Easy Smoked Salmon Quiche Cup Recipe | ENTERTAINING WITH BETH
Learn how to make my Smoked Salmon Quiche Cups the perfect Easter Recipe for Sunday Brunch.
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WATCH MORE SPRING RECIPES!
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SHOP THIS EPISODE:
Fillo Dough
Jumbo Muffin Tin
Pink Cake Stand
QUICHE CUPS WITH LEMON DILL CREAM AND SMOKED SALMON
Makes 12 Cups (made in jumbo muffin tin)
INGREDIENTS:
1 box of Fillo Dough ( total sheet size is 13”x 9”
12 eggs
¾ cup (180 ml) heavy cream
1 tsp (5 ml) salt
pepper to taste
¾ cup (180 ml) of Mozzarella Cheese (1 tbsp (15 ml) each cup)
1/3 cup (80 ml) minced chives
12 slices of salmon
2/3 cup (160 ml) sour cream
1 tsp (5 ml) lemon zest
1 tbsp (5 ml) fresh dill, minced
freshly cracked pepper to taste
METHOD:
Preheat oven to 375F/(190 C).
Grease each muffin well with butter. Set aside.
Take a stack of 6-8 sheets of the thawed fillo dough. Cut it in half vertically, and then cut each half in half horizontally. You will end up with 4 rectangular stacks.
Place one rectangular stack in the muffin well, vertically and fit it snuggly, then place another stack of rectangles in the well going horizontally, creating a “T”. Make sure dough it snug. Repeat process until all your wells are filled.
Whisk together eggs, heavy cream salt and pepper. Transfer mixture to a pitcher for easy pouring. Set aside.
Fill the bottom of each muffin well with a tbsp (15 ml) of cheese and a tsp (5 ml) of chives. Then pour egg mixture ¾ of the way full.
Bake at 375F/190C for 12-13 mins until cups are golden brown and eggs are puffed up.
Allow to cool slightly.
NOTE: This can all be done the day before. Cover baked cups with aluminum, pop in the fridge. Then remove foil, reheat at 300F (150C) for 10-15 mins until fillo dough is crispy and eggs are warmed through.
Meanwhile create the lemon cream by simply combining the sour cream, lemon zest and minced dill.
Top each cup with a dollop of lemon cream, and a piece of smoked salmon, rolled decoratively on top. Garnish with a small sprig of dill on top.