Mexican Quiche
makes 1 quiche to serve 8
Ingredients
For the crust
1 packet (250 g) Doritos ( hint of smokey BBQ flavor)
300 ml flour
125 ml butter – melted
Method
Place the corn chips and flour in a food processor and pulse until you have a fine crumb texture. Add the melted butter and pulse until the crumbs come together. Line a loose bottom quiche pan ( 25 cm) with the crumbs and place in the fridge for about 30 minutes.
For the filling
½ green pepper – chopped
½ red pepper – chopped
½ yellow pepper – chopped
1 large spring onion – chopped
250 ml corn – about 2 ears of corn or use tinned
5 ml smoked paprika
15 ml olive oil
2 ml salt
250 cream cheese
250 ml sour cream
6 large eggs
250 – 300 ml shredded cooked chicken – I bought a rotisserie chicken at Woollies
Method
Preheat the oven to 180 C. Heat a pan on the stove and add the olive oil. Use a sharp knife and cut the corn off the cobs and together with the peppers add it to the pan. Add the salt and saute until the peppers and corn are cooked but not soggy. Mix the cream cheese, sour cream, eggs and grated cheese in a bowl and add the corn mixture. Pour into the prepared quiche pan. use the shredded chicken and place into the egg custard. ( it is important that you use some of the skin of the chicken to add to the smokey flavor of the quiche.) Bake for 45 minutes and switch the oven off. Leave to cool in the oven. Serve with salsa and avocado.
(My Easy Cooking)
