Mexican Quiche Casserole
This is a simple breakfast/brunch quiche casserole that is so good and less than $5.00 to make. An option to this recipe is to add your own meat. I often add leftover chicken, sausage, or shrimp.
This is a simple breakfast/brunch quiche casserole that is so good and less than $5.00 to make. An option to this recipe is to add your own meat. I often add leftover chicken, sausage, or shrimp.
- Carbohydrate 2.50623250025884 g
- Cholesterol 285.56562500237 mg
- Fat 7.80570166739578 g
- Fiber 0.55729164703687 g
- Protein 8.9728466668453 g
- Saturated Fat 2.75047625045387 g
- Serving Size 1 1 Serving (102g)
- Sodium 280.222541669158 mg
- Sugar 1.94894085322197 g
- Trans Fat 1.21038591670422 g
- Calories 116 calories
Step-by-step
- Preheat oven to 350F degrees
- Press 2-3 tortillas in 2 casserole dishes. top each with 1 cup jack-cheese and about 3/4 chopped onion.
- In a sauce pan, heat milk to almost a boil (do not boil).
- gradually add hot milk and sour cream to beaten eggs, blending very well.
- stir in salt, chili powder, garlic, onion, cumin, pepper and dry mustard.
- divide mixture between the two casseroles and top with peppers
- bake at 350 for approximately 30 minutes.
- top with rest of onions and bake another five minutes
- let stand at room temp. for 15 minutes before serving
Undercooking the flour tortillas at the base of the dish creates a gummy texture rather than a stable, structured crust. Achieving the proper balance between soft layers and crisp edges requires careful attention to baking times and resting periods.
- Heat the whole milk until it reaches just under 212 degrees Fahrenheit, steaming visibly but showing no rolling bubbles, before tempering the eggs to prevent premature curdling.
- Whisk the sour cream directly into the warm dairy mixture until completely smooth before incorporating the beaten eggs.
- Allow the baked casseroles to rest undisturbed at room temperature for precisely 15 minutes before slicing to let the starch and dairy proteins set fully.
- Store leftover portions tightly sealed in the refrigerator for up to three days, reheating individual slices in a 350-degree oven for ten minutes to restore the exterior texture of the tortillas.
- Serve slices alongside a bright, high-acid side salad dressed in lime juice and cilantro to cut through the richness of the jack cheese and sausage.
Adaptations for dietary preferences are straightforward when working with this custard base. Swap the standard pork sausage for roasted sweet potatoes or black beans to shift the profile toward a vegetarian menu without altering the liquid-to-egg ratio.
