Update cookies preferences




Today I wanted to try a new quiche recipe, but one that is a bit out of the ordinary: Mexican style! I who love these flavors, I'm in heaven! In addition, thrill-seekers can adjust the dose of spice as they wish, just to give themselves a hotshot 😉

Ingredients :

  •  1 homemade shortcrust pastry (recipe with olive oil or 0% cottage cheese) or store-bought
  •  1 onion
  •  1 green pepper
  •  300g 5% fat ground beef
  •  1 tomato
  •  2 eggs
  •  200 ml light fresh cream
  •  1 small can of corn
  •  1 tbsp. teaspoon double tomato concentrate
  •  1 tbsp. teaspoon chili spice (adjust to taste)
  •  Optional: A few drops of Tabasco

Preparation :

1- Preheat your oven to 180°C.

2- Start by pre-baking your pie shell (not necessary if you use my recipe for shortcrust pastry with olive oil): Spread your pastry in a silicone mold or on parchment paper. Prick the dough with a fork and cover it with parchment paper. Then pour cooking beads or pulses, which will serve as ballast. Bake in a hot oven for 15 minutes.

3- Peel and slice the onion. Wash, deseed and cut the peppers into strips and then into pieces. Sauté the peppers and onions over medium heat for about 10 minutes in a non-stick pan, stirring regularly. Then add the minced meat and the chili spices, and cook for 5 minutes, stirring occasionally. Rinse and cut your tomato into small pieces and add it to your preparation. Cook for another 2 minutes and set aside.

4- In a bowl, beat the eggs with the cream and the double tomato concentrate. Drain the corn and add it, along with the meat/vegetable mixture. Mix.

5- Pour the mixture over the pre-baked pie shell and bake for about 35 minutes.


Font Size
lines height