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MEXICAN QUICHE
•
4
4
1
(6−inch) flour tortillas
oz. jack cheese with peppers, sliced
/2 tsp. chili powder
C. milk
•
•
• 2
• 4
• 1
• 1
• 1
eggs, beaten
/2 tsp. salt
(3 oz.) can French fried onions
/4 tsp. dry mustard
Press one flour tortilla in each of four casseroles; top with cheese slices and about
/4 of the onion rings. In saucepan, heat milk to almost boiling. Gradually add hot
3
milk to eggs, blending well; stir in salt, chili powder and mustard. Divide egg
mixture between casseroles. Bake at 350ºF for 23 minutes. Top with remaining
onions and bake 5 minutes more. Let stand at room temperature for 5 minutes
before serving. Makes 4 individual casseroles.
MEXICAN QUICHE
66
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