Jan 012004
 
Share This Recipe

Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6

Servings

6

12

18

24

30

36

Ingredients
Cooked brown rice

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.

Shredded cheddar cheese

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Eggs, divided

5

10

15

20

25

30

Ground beef

1 lb.

2 lbs.

3 lbs.

4 lbs.

5 lbs.

6 lbs.

Taco seasoning envelope

1

2

3

4

5

6

Milk

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Black pepper

1/8 t.

1/4 t.

3/8 t.

1/2 t.

1/2 t. + 1/8 t.

3/4 t.

On Hand Ingredients
Sour cream

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Fresh diced tomatoes

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Fresh diced green peppers

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Chopped green onions

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Shredded cheddar cheese

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Salsa

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Assembly Directions:
For each recipe, Brown the ground beef and drain well. Add taco-seasoning packet and follow the cooking directions on it. Set the seasoned beef aside to cool. Coat a 9-inch GLASS pie plate with non-stick baking spray or oil. Combine the cooked rice, cheese, and 1 egg, mixing well. Press the rice mixture into the bottom and up the sides of the pie plate. Microwave the crust on 80% power for 6 to 8 minutes until it feels a little firm to the touch. Beat the remaining eggs, milk, and ground black pepper. Pour the egg mixture over the cooled seasoned meat mixture an mix well. Pour the egg and meat mixture into the shell. Bake, uncovered at 350 degrees for 35 to 45 minutes until the center is done (a knife inserted into the egg will come out wet but clean).

Freezing Directions:
Cool the quiche to room temperature. Freeze the quiche in a labeled one-gallon freezer bag or cover the quiche with plastic wrap and then in freezer weight foil.

To Serve:
Thaw thoroughly and reheat at 350 degrees for 20 minutes. Cool the quiche for about 5 minutes. Spread the on-hand sour cream over the surface of the quiche. Cut into serving pieces, and then sprinkle with the on-hand cheese, tomato, green pepper and green onions. Pass salsa at the table for those at the table who appreciate it!

Nutritional Info: Southwestern Quiche
Per Serving: 466 Calories; 29g Fat (56.4% calories from fat); 29g Protein; 21g Carbohydrate; 2g Dietary Fiber; 244mg Cholesterol; 865mg Sodium.
Exchanges: 1/2 Grain (Starch); 3-1/2 Lean Meat; 1/2 Vegetable; 3-1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

Sorry, the comment form is closed at this time.