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Cheesy Fiesta Quiche




Source of Recipe


Pillsbury


List of Ingredients




Crust
1 (4.6-oz.) box Old El Paso® White Corn Taco Shells (12 shells)
3 tablespoons butter or margarine, melted
Filling
3 eggs
1 cup small-curd cottage cheese
8 oz. (2 cups) shredded Mexican 4-cheese blend
1/2 cup milk
2 tablespoons butter or margarine, melted
1/3 cup all-purpose flour
1/2 teaspoon baking powder
2 tablespoons drained Old El Paso® Chopped Green Chiles (from 4.5-oz. can)
2 tablespoons chopped ripe olives
Topping
6 tablespoons sour cream
6 tablespoons Old El Paso® Thick 'n Chunky Salsa


Recipe



1. Heat oven to 325°F. In food processor or blender, crush taco shells until very fine. In medium bowl, mix crushed taco shells and 3 tablespoons melted butter. Press in bottom and up side of 9-inch glass pie pan. Bake at 325°F. for 15 minutes.
2. Meanwhile, in large bowl, beat eggs. Add all remaining filling ingredients except chiles and olives; beat with electric mixer on medium speed until well blended. Stir in chiles and olives.
3. Remove partially baked crust from oven; increase oven temperature to 400°F. Pour filling into crust.
4. Return to oven; bake at 400°F. for 10 minutes. Reduce oven temperature to 325°F.; bake an additional 25 to 35 minutes or until center is slightly puffed and light golden brown. Cool 10 minutes.
5. Cut quiche into wedges; place on individual serving plates. Top each with 1 tablespoon sour cream and 1 tablespoon salsa. If desired, garnish plates with tortilla chips.